Tomatoes stuffed with couscous: the vegan recipe

Are you planning to organize an aperitif with friends or a dinner on the terrace to officially welcome summer? You certainly don't want to offer trivial cold sandwiches or even sauté for hours in front of a hot stove! Here is the recipe for you: vegan tomatoes stuffed with couscous, tofu and vegetables!

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Do you have in mind to organize a appetizer with friends or a dinner on the terrace for officially welcome summer? You certainly don't want to offer trivial cold sandwiches or even sauté for hours in front of a hot stove! Here is the recipe for you: vegan tomatoes stuffed with couscous, tofu and vegetables!

A simple, quick and delicious dish, which everyone agrees: vegans and omnivores!

Ingredients for people 4

• 8 medium tomatoes
• 300 g of couscous (the precooked one that can be found in common supermarkets)
• 2 zucchini
• half a pepper
• 150 g of diced tofu macerated in 2 tablespoons of soy sauce
• 8 tablespoons of breadcrumbs
• sale
• 3 tablespoons of extra virgin olive oil + 1 to cook the vegetables
• water

Method

1. Wash the tomatoes and cut the top of each one (which must be at least 2 cm thick)
2. With the help of a knife, and then a teaspoon, gently empty them and dice them with the pulp extracted.
3. Salt the inside of the tomatoes, then put them upside down and place them on the bottom of the colander, for about 20 minutes, in order to let the organic water out of the vegetables.
4. In the meantime, cut the courgettes and the pepper into cubes and sauté in a pan with a little extra virgin olive oil for about 20 minutes, adding a little water from time to time.
5. Once the vegetables are cooked, add the diced tomato pulp, the couscous and 3 cups of water, to create an almost soupy mixture. Leave it like this for about 15 minutes.
6. At this point, turn on the oven to 200 degrees, pour the mixture of vegetables and couscous into a large bowl, add the tofo macerated in the soy sauce, the breadcrumbs and mix until a homogeneous and compact mixture is obtained.
7. Fill the tomatoes with the stuffing you have prepared, close them with the caps that you have set aside and bake for about 35 minutes. When the tomatoes are soft, you just have to take them out of the oven, leave them to cool almost completely and serve them!

Enjoy your meal and have a good summer everyone!

Photos and texts: Verdiana Amorosi

www.lacucinadiverdiana.com