Thursday October 17th, 2013
Tomatoes stuffed with tofu cream
200 g tofu
50 g of green olives, finely chopped (optional)
dill, finely chopped
2 tablespoons olive oil
salt and pepper, to taste
Let the tofu drain. Blend until smooth. Add the olives, dill, the olive oil, salt and pepper and mix it with a wooden spoon until you get a fine paste.
Cut the tops of the tomatoes, remove the core with a teaspoon and leave to drain upside down, for a few minutes. Fill each tomato with the tofu cream.