Stuffed Tomatoes I

Ingredients for 2 servings:

• 1 cup(s) millet, approx. 160 g
• Water, hot
• 2 cups water
• 1 pinch of turmeric, if desired
• 200 g tofu, plain
• ½ tsp paprika granules
• 3 peppercorns, ground
• 1 tsp herbal salt
• 4 slice(s) beetroot (jar) and 4 tbsp juice from it
• Salt
• Margarine, for greasing
• 4 tomatoes
• ½ tsp vegetable broth, granulated
• Water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free, egg-free, dairy-free, vegan

1 casserole dish with lid. Rinse the millet with hot water to remove any bitterness. Add the millet to the boiling water (with turmeric if desired), bring to a boil, reduce the heat, and be careful! It will boil over in a small pot. Close the lid and cook for about 2-4 minutes until the water level is within the millet. Turn off the heat and let it swell for about 10 minutes. Then cover the bottom of the greased casserole dish with the millet. Mash the tofu or break it into small pieces and place it in a tall container with ground peppercorns, herb salt, beetroot slices, and juice. Blend with an electric blender until creamy, and season generously with salt. Cut a top off the blossom side of the tomatoes and cut a ring out of the blossoms. Use a sharp kitchen knife to cut through the inside of the tomatoes, then use a tablespoon to remove the core, seeds, juice, and ribs, and set aside. Fill the tomatoes with the tofu cream and place a tablespoon on top. Replace the tomato lids. Dissolve the granulated stock in approximately 125 ml of hot water and pour over the tomato mixture. Alternatively, boil the insides of the tomatoes with salt, pepper, or paprika granules, season to taste, and pour over the tomato mixture. Close the lid, otherwise the millet grains will dry out and become hard. Place in a cold oven and bake at approximately 150°C for approximately 60 minutes; the bottom should be bubbling. My own recipe.