Big Brandywine tomatoes are stuffed with a Greek Cauliflower Rice for this summer-inspired recipe. These juicy heirloom tomatoes make a satisfying whole foods, plant-based vegan dinner. A vegan’s delight!
If you love this, you’ll also love Gigantes Plaki: Greek Giant Lima Beans with Stewed Tomatoes, Italian Three Bean Salad, Bulgur Stuffed Zucchini Boats, and Oil-Free Roasted Purple Power Cauliflower Potato Hash.
Medium | Servings: 4 | Ready In: 40 minutes | Yield: 8 tomatoes
For more Summer-Inspired Recipes, check out these collections:
Chef’ Katie’s Oil-Free, Plant-Based Cooking Tips
Using Grains: For a heartier entrée, swap out the cauliflower rice for a traditional grain. Use cooked short grain brown rice, cooked quinoa, or cooked barley. Cauliflower rice reduces water as it cooks, so it shrinks during cooking. You’ll need about 2 cups of cooked grains to equal the 3 cups of cauliflower rice.
Pine Nut Alternatives: Pine nuts are authentic Greek, but they can be expensive. You can substitute with slivered almonds, raw sunflower seeds, or chopped cashews.
Dried Currants: Dried zante currants look like tiny raisins. They come from fresh currants, which are hard to find in the US. If you don’t have currants, you can substitute with golden or regular raisins.
Other Stuffing Options: Use the same stuffing for zucchini boats, stuffed mushrooms, or stuffed spaghetti squash.
Greek Flavor: Greek flavor comes from garlic and dried oregano. You can also use a Greek seasoning or Mediterranean mix.
Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. In this recipe, I simply omit the oil. You get plenty of flavor from all of the other ingredients. You simply don’t need it.
Slice off the tops of the tomatoes about 1/2-inch from the top. Keep the tops for an elegant presentation 
Scoop out the inside ribs from the tomatoes but keep the pulp. You’ll use it to flavor the stuffing, 
Toasted pine nuts add a crunchy texture 
A Greek-inspired stuffing is made with cauliflowr rice, currants, parsley, onion, garlic, oregano, and the tomato pulp. 
Stuff the tomatoes with the grain-free, gluten-free stuffing
Watch this Video to Learn How to Pick the Best Tomatoes:
Greek Stuffed Heirloom Brandywine Tomatoes with Cauliflower ‘Rice’
Ingredients
- 8 medium Sudduth Strain Brandywine tomatoes or similar large tomatoes, like Beefsteak
- 1/4 cup pine nuts
- 1 small onion diced
- 1 teaspoon dried oregano
- 3 cups frozen cauliflower rice or grated fresh from 1 head cauliflower
- 2 tablespoons dried currants
- 2 cloves garlic minced
- 1 bunch parsley chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 350 F
- To prepare the Brandywine tomatoes: Working over a medium bowl, use a large spoon to scoop out the seeds and ribs. Remove as much of the juices and seeds as you can, into the bowl. Place the scooped out tomatoes aside.
- To make the Cauliflower “Rice” Stuffing: In a wide, dry saute pan, toast the pine nuts over medium-low heat until golden brown, 3-5 minutes. Remove from the heat and place in a large mixing bowl.
- Add the diced onion and oregano to the pan. Sweat over medium heat until starting to turn golden around the edges, 5-7 minutes. Roughly chop the scooped-out tomato pulp. Add it to the pan with the onion. Add the cauliflower rice, garlic, and currants to the pan. Cook until the garlic is aromatic, 2-3 minutes. Remove the mixture from the pan and transfer to the bowl with the pine nuts. Add the chopped parsley. Add the salt and pepper, and taste to adjust seasoning.
- To Stuff and Bake the Brandywine Tomatoes Stuffed with Greek Cauliflower “Rice”: Fill each of the tomatoes with the cauliflower rice mixture. Use your hands to really compact the mix as tightly as you can.
- Place the tomatoes in a baking dish. Cover and bake until hot, 10-15 minutes. Remove the cover.
- Serve and enjoy!
- Yield: 8 tomatoes
Notes
Nutrition Facts
Serving size: 1/4 of a recipe (about 2 tomatoes).
Calories 161.02
Calories From Fat (35%) 56.5
% Daily Value
- Total Fat 6.74g 10%
- Saturated Fat 0.59g 3%
- Cholesterol 0mg 0%
- Sodium 205.47mg 9%
- Potassium 1170.54mg 33%
- Total Carbohydrates 23.8g 8%
- Fiber 7.12g 28%
- Sugar 13.8g
- Protein 6.65g 13%
- Calcium 108.99mg 11%
- Iron 72.71mg 404%
- Vitamin A 2338.39IU 47%
- Vitamin C 6331.18mg 10552%
Shopping and Gear List
- Pine Nuts/Pignolias by Food to Live— 8 Ounces
- Sincerely Nuts Natural Zante Currants – One Lbs. Bag –
- BUY NOW
- Delightfully Sweet N’ Tarty Flavor – Full of Essential Nutrients – Freshness Guaranteed – Kosher Certified
- Bragg Premium Nutritional Yeast Seasoning 4.5 Ounce
- 5 Ounce Restaurant Whole Dried and Cut Mediterranean Oregano Leaves Spice
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Thanks for including me in your weekly meal plan! The menu looks delicious!