Foodist Approved: Tempeh Tomatoes Farcies (aka Stuffed Tomatoes)

by | Sep 3, 2014
Tempeh Stuffed Tomato

Tempeh Stuffed Tomato

I’ve got the post-Labor-Day blues. Summer has once again flown by and I’m not ready for the amazing Portland weather to end. Thankfully I think we can at least squeeze in a couple more good summer recipes before its bounty comes to an end.

This recipe is inspired by my French mother-in-law’s tomatoes farcies, or stuffed tomatoes. Her delicious stuffed tomatoes are made with sausage or ground beef, but I decided to up the ante and make a healthy vegetarian variation stuffed with tempeh, broccoli and mushrooms.

My husband at first was skeptical, but after going back for seconds, he proclaimed the vegetarian version a success. The tempeh turned out so flavorful, you could probably pass it off as a sausage filling.

Serve with a crusty baguette to soak up all the juices!

Tempeh Tomatoes Farcies

Yield: 3 servings


Ingredients
  • 6 medium slicer tomatoes
  • 1 bunch broccoli, reserve 1/2 cup blanching water
  • 2 cloves garlic
  • 1 package tempeh
  • 6 cremini mushrooms, halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 1/4 cup dry white wine
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 cup grated parmesan
Preparation

Pre-heat the oven to 375 F.

Slice the tops off the tomatoes and scoop out the innards into a small bowl. Arrange tomatoes in a baking dish and spoon the innards around them.

Blanch the broccoli for one minute in a small pot of boiling salted water, remove broccoli and run under cold water. Reserve the blanching water.

In a food processor chop the garlic and set aside. Then pulse the tempeh, mushrooms and broccoli until finely ground and place together in a bowl.

Heat the olive oil over medium heat and sauté the garlic, red pepper flakes and fennel seeds for 30 seconds, being careful not to brown the spices. Add the tempeh, mushrooms and broccoli and sauté for 2 minutes. Add 1/2 cup blanching water, white wine, oregano and salt. Simmer stirring continuously for 10 minutes then remove from heat.

Spoon the tempeh mixture into the tomatoes and bake in the center of the oven for 15 minutes. Top each tomato generously with parmesan then bake for an additional 10-15 minutes.

Serve immediately.

Elyse Kopecky is a social media and digital technology consultant based in Portland, OR. After 10 years working for NIKE and EA SPORTS in Portland, Amsterdam and Geneva she briefly left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at freshabits.com and @freshabits.

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4 Responses to “Foodist Approved: Tempeh Tomatoes Farcies (aka Stuffed Tomatoes)”

  1. Barbara says:

    sounds good, but I do ot like tempeh,so I will use Italien sausage or ground meat instead.

  2. lynda maccagnan says:

    I will try this. I have enjoyed tempeh in the past…smell reminds me of baked bread….and actally enjoyed sausage substitutes better than the real thing. Sounds delicious.

  3. Sandy says:

    Definitely going to try! May add a bit of veggie sausage too. Will serve veggie style with a fish filet.

  4. Lora Downie says:

    Made this filling today for tacos and added crushed walnuts and swapped fennel seeds for cumin. Delish!!

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