FRIJE

Instructions

• 1.   Rinse the tomatoes, cut off the tops, and carefully scoop out the flesh. Set it aside. Season the inside of the tomatoes with salt and pepper, then place them upside down on a plate.
• 2.   Measure the volume of quinoa using a measuring cup. Pour it into a saucepan and add 1.5 times its volume of cold water. Bring it to a gentle boil, then simmer for 10 minutes. Turn off the heat, cover the saucepan, and let it sit for 5 minutes to allow the quinoa to absorb the water.
• 3.   Peel the shallots and garlic, then finely chop them along with the tomato flesh and parsley. Peel and roughly grate the carrot and zucchini.
• 4.   Heat a non-stick skillet, add oil, garlic, shallots, and grated vegetables. Stir for 1 minute, then pour in 50 ml of water. Cover and cook for 5 minutes, stirring occasionally. Add the chopped tomato pulp and thyme, season with salt and pepper. Cook for another 10 minutes until the tomato water has evaporated.
• 5.   Drain and fluff the quinoa with a fork. Crumble the tofu. Preheat the oven to 180 °C (350 °F). Beat the egg in a bowl, then mix in the quinoa, tofu, cooked vegetables, and Emmental cheese. Season with salt and pepper. Mix everything well.
• 6.   Stuff the tomatoes with this mixture and place the tops back on. Arrange them in a baking dish, pour in 150 ml of water, and bake for 25 minutes.

Nutritional information *