Summer Vegan Recipe Wednesday-Pesto Stuffed Tomatoes


August 14, 2013

Summer is finally here and with it, a bounty of fruits and vegetables to tempt your senses! To help you with seasonal ideas and tips, and get you in the mood for fresh, healthy food, each week we will be posting some of our favorite vegan summer recipes. Enjoy the sunshine in the most delicious way possible!

Cherry tomatoes make for a great summer snack. Pop a few in your mouth and you get a burst of tangy juices to quench the worst midafternoon snack craving! But there are more ways summer’s cherry tomatoes can shine. Here is how Vegangela recommends you spruce yours up to become a worthy appetizer for any party!

Pesto-Stuffed Cherry Tomatoes

Prep Time: 30 minutes

o Cherry tomatoes
o Vegan pesto (recipe follows)
o Firm tofu
o Basil-infused extra virgin olive oil

o 2 cups fresh basil leaves
o 1 clove garlic, minced
o 1/3 cup extra virgin olive oil
o Salt and pepper to taste
o ½ cup pine nuts, lightly roasted
o 2 teaspoons lemon juice

o Blend all ingredients for the vegan pesto using a food processor or immersion blender.
o Use a sharp pairing knife to remove a small piece of flesh from the bottom of each of the tomatoes, to flatten them out and make them sit upright. Cut the top and hollow-out the first half of each tomato. This may take a while, but use a sharp knife, and you should be fine!
o Mash up the pesto with an equal part firm tofu.
o Fill the tomatoes with the mixture and drizzle lightly with basil-infused olive oil. Enjoy!

-Anastasia Yefremova

Photo Credit: Vegangela