6medium tomatoestops sliced off and insides scooped out
2tablespoonspine nuts
1/4cupbalsamic vinegar
Instructions
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.