All the flavors of spring are in these vegan stuffed tomatoes that are packed with protein.

All the flavors of spring are in these vegan stuffed tomatoes that are packed with protein.


I’m ready for the one pathetic spot my daffodils came back up this year to bloom (seriously, do they not realize how hard it was to plant their bulbous asses? They couldn’t even give me 2 years in a row?)

I’m ready to stop having to look at sad puppy dog eyes every afternoon because someone is stir crazy from not getting enough exercise over the past 5 months.

I’m ready for some color on my pasty white body that I’m pretty sure blinded people on the bike trail yesterday as I ran in shorts and a tank top.

I’m not ready for the insane allergies that are going to plague me in about 6 weeks though. Be thankful our relationship is behind the computer screen because otherwise you’d be staring at one snotty, watery eyed, throat scratching mess with a tissue shoved up my nose at all times. #hotness

And, I’m ready for fresh herbs from my own pots outside so I can stop paying an arm and a leg for 3 sprigs of basil.

Vegan stuffed tomatoes

In fact, I deemed this basil purchase the last one. It was a pretty good way to go out though.

Laura posted a recipe for vegan goat cheese stuffed tomatoes last week that caught my eye. I don’t usually make stuff vegan on purpose having no reason to, but I’ll gladly eat that way if it tastes good. We ate these along side a skirt steak though so I’m thinking the vegan-ness got cancelled out. Oops.

In typical fashion, there was a container of tofu about to expire in my fridge so I figured I’d give this whole “cheese” thing a try.

Basil and cheese stuffed tomatoes

Here’s the deal…

If you had fed this to me blindfolded, I would’ve never known it was tofu. My guess would’ve been some sort of ricotta mixture. Tofu is like a magical blank slate. Load it up with enough flavor and process the heck out of it and somehow weird white coagulated soy milk becomes whatever you want it to be.

In this case, a delicious protein rich filling with all the flavors of spring.

Stuffed tomatoes with basil and cheeze

Too bad they do nothing for my pasty legs.

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Vegan Stuffed Tomatoes

Servings: 2 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
All the flavors of spring in vegan stuffed tomatoes that are packed with protein.


  • 1 block extra firm tofu
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons nutritional yeast
  • juice of 1/2 a lemon
  • zest of full lemon
  • 1/8 teaspoon red pepper flakes
  • 1 shallot, chopped
  • 1 clove of garlic, chopped
  • salt & pepper
  • 3 tablespoons fresh basil, chopped
  • 6 medium tomatoes, tops sliced off and insides scooped out
  • 2 tablespoons pine nuts
  • 1/4 cup balsamic vinegar


  • Slice tofu in half and press for at least 30 minutes to drain excess water.
  • Combine pressed tofu, 3 tablespoons of olive oil, nutritional yeast, lemon juice, lemon zest, red pepper and salt & pepper in a food processor. Set aside.
  • In a medium skillet over medium-high heat, saute the shallots and garlic with the remaining tablespoon of olive oil until softened, about 3-4 minutes.
  • Add sauteed mixture to the food processor.
  • Process ingredients until smooth.
  • Add in basil and pulse a few times until incorporated but visible pieces still remain.
  • Preheat oven to 425 degrees.
  • Stuff gutted tomatoes with tofu mixture, place sliced tops back on and arrange in a sprayed baking dish. It might be necessary to slice a small part of the bottom of the tomato off to get it to stand upright.
  • Drizzle with olive oil and sprinkle with salt & pepper.
  • Roast for 25 minutes.
  • While tomatoes are roasting, toast pine nuts on the stove top and reduce balsamic vinegar by cooking it on med-high heat until it becomes thickened and syrupy.
  • Garnish tomatoes with pine nuts, balsamic reduction and extra basil.


Serving: 1SERVINGCalories: 616kcalCarbohydrates: 32gProtein: 27gFat: 45gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 25gSodium: 38mgPotassium: 1179mgFiber: 9gSugar: 16gVitamin A: 3273IUVitamin C: 53mgCalcium: 308mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. The stuffed tomatoes were a family hit, making them for next week also. They’re excellent warmed up! Thank you for sharing

  2. I never purposely make vegan food, and there are some recipes that start as vegan that I switch to vegetarian because I refuse to use “butter flavored spread” or a vegan egg. These sound delicious and I have everything but the tofu so I suppose I could make them as is for once…then serve them with steak.

    1. I’m the exact same way. I de-veganize recipes all the time b/c I don’t keep “butter flavored spread” on hand nor see the purpose of flax and chia eggs when cracking a real one is much quicker!

  3. Gina, these do sound incredible! I’m a fan of stuffed peppers but I’ve never had stuffed tomatoes. And vegan is even better, I love all of unique vegan recipes floating around!

  4. I make stuffed peppers all of the time and have been wanting to make stuffed tomatoes. This is definitely the recipe that I am going to try!! They look amazing!

  5. I’m absolutely with you on the pasty white legs! I am so ready for spring…and time to relax in the sun :) I’ve not done much with tofu before, but this is inspirational!

  6. I see what you did thereee ;) so creative! I LOVE that you used tofu. I feel that tofu is the most underused ingredient. I hate that some people think it’s gross and weird. These look awesome and I love the last picture you have of the tomato completely cut open with the “cheese”..amazing!