Serves: 4
Total Calories: 156

4 medium tomatoes
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup mashed tofu
1 tablespoon white or yellow miso
2 cups fresh corn kernals
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
TOPPING
1 slice whole grain bread
1 clove garlic pressed
1 teaspoon olive oil

1. Preheat the oven to 350°F.
2. Cut a thin slice off the top of each tomato. Using a small spoon, scoop out the pulp to form empty tomato shells. Reserve the pulp for another use.
3. To prepare the filling, heat the oil in a skillet over medium heat. Add the onion and saute about 5 minutes or until tender.
4. Place the tofu, miso, and 2/3 cup of the corn in a blender or food processor, and blend until smooth and creamy. (If the mixture is too thick to blend, add a tablespoon or so of water.)
5. Transfer the corn mixture to a mixing bowl. Add the sauteed onions, parsley, basil, and the remaining corn, and mix well.
6. Fill the tomato shells with the corn mixture and place in a small lightly oiled baking dish.
7. To make the topping, tear up the bread, place in a blender or food processor, and grind into crumbs. While the blender is running, add the garlic and oil.
8. Sprinkle the flavored crumbs over the stuffed tomatoes and bake for 25 minutes or until the topping is browned and the filling is somewhat firm and heated through. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 156
Calories from Fat: 53

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Beets with Tops
Brussels Sprouts Simmered in Tomato Sauce
Local Vegetable Choices in Winter
Cabbage in Red Wine
Baked Cauliflower Puree
Cauliflower Croquettes
Broiled Endives
Cleaning and Cutting Leafy Greens
Sun Chokes with Tomatoes and Herbs
Greens with Carmelized Onions
Cajun Style Okra
Cleaning Leeks
Sauteed Leeks
Garlicky Stuffed Mushrooms
Potatoes and Turnips au Gratin
Roasted Garlic Mashed Potatoes
When It Comes To Potatoes...
Potato Cakes
Shiitake and Arame Saute
Creamy Leek Quiche
Spinach Quiche
Silken Spinach
Eggplant Quiche
What Should I Do With...
Corn Stuffed Tomatoes
Curry Roasted Sweet Potatoes
Gingery Broccoli
Pattypan Squash with Red Peppers
Mr. Singh's Potato Eggplant Curry
Fried Green Tomatoes
Maple Baked Acorn Squash
Rutabaga and Sweet Potato Casserole
Stuffed Eggplant