Quick stuffed tomatoes
Pomodori ripieni lampo
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For 4 people:
8 medium tomatoes
80 g smoked sliced vegetable
1 tofumino with herbs (arugula, parsley ...)
soy mayonnaise
salt
Wash and drain the tomatoes, then add salt and let them lose their water upside down on a cutting board or in a colander for about 10-15 minutes.
Chop the vegan ham and crumble the tofumino with a fork.
Pour into a bowl and add the soy mayonnaise, adjusting the amount by eye to get the filling enough for the 8 tomatoes.
Stuffed Tomatoes with this mixture and serve as a side dish with a salad or other vegetables of your choice.
(Thanks to Alessandro Cattelan)
