Super Stuffed Tomatoes Recipe

Ingredients:
6 medium Tomatoes
1 cup (dry) Black Beans
2 pkg. firm Tofu
2 lb. Swiss Chard, coarsely chopped (may substitute kale, spinach, beet greens, etc.)
2 cups (uncooked) Wild Rice (or use 1/2 brown and 1/2 wild rice)
4 cloves Garlic, diced
1 medium Onion, diced
Bragg^TM Liquid Aminos
Vegetable Seasoning Salt (Herbamare^Ž)
Macadamia Oil
Udo's^Ž or Olive Oil

Soak black beans overnight. Put in medium sized pot, add 2" water and bring to a boil. Simmer for 1 hour or until tender. (Can use beans whole or slightly mashed.) Season with seasoning salt and set aside. Lightly sauté onions and garlic in macadamia oil.

Add greens and small amount of water and steam-fry until just tender, about 5 minutes. Season with Bragg Liquid Aminos and set aside. Lightly sauté tofu in same pan and add seasoning salt to taste.

Scoop out tomatoes. Dice scooped out sections and set aside. Bake hollowed-out tomatoes at 300°F for 5-10 minutes to warm. (Do not over-bake or the tomatoes will get too soft.)

On individual serving plates, create a bottom "ring" of wild rice, with a second ring of seasoned black beans on top of it. Place a hollowed tomato in the center of the double-decker ring. Sprinkle tofu cubes around on top of the beans/rice at the base of the tomato and stuff the tomato with greens (spill greens to overflow the top of the tomato if desired).

Sprinkle the raw diced tomatoes on top of the greens, drizzle a little Udo's or olive oil and serve.

Note: If you like garlic, you can mix in roasted garlic to the warm cooked brown rice before serving.