Eggless Salad Stuffed Tomatoes

1 – 1lb package of Soga organic extra-firm tofu (From Trader Joe's)
1 1/2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp agave nectar (or substitute maple syrup or honey)
1 clove garlic, pressed or minced
1/4 cup finely chopped celery (heaping ¼ cup)
1/4 cup finely chopped onion
1/3 cup low fat or olive oil mayonnaise
1 1/2 tsp spicy brown mustard
1 Tbsp fresh cilantro, chopped
1 tsp paprika
1/2 Tbsp ground turmeric
1/2 Tbsp cumin
1/2 Tbsp ground coriander
1/2 Tbsp lemon juice
Salt & pepper to taste


Drain the tofu, slice it in half and place it on a paper towel lined plate. Press the excess water out by putting a cutting board on top of it and applying some additional weight. I used canned tomatoes. Let it sit like that for about 15 minutes. The tofu should not look watery when it's ready to cook. Pat dry and place in a baking dish. I cut mine up in cubes about 1 x 2 inches.

Whisk together the soy sauce, rice vinegar, agave nectar, and garlic in a small mixing bowl. Pour the mixture over the tofu and bake at 350 degrees for 25 minutes, turning half way through cooking.

Crumble the tofu up in the baking pan so it can absorb any leftover liquids and let cool.

Mix the remaining ingredients together then add cooled tofu.

Cut the tops off of 4 large tomatoes and scoop out the meat. Add the tofu salad, salt and pepper to taste.



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