Tomatoes Stuffed with Rice and Tofu

I love stuffed peppers, well at least the stuffed part anyway. I don't like peppers. So, here's an alternative, stuffed tomatoes.

• 8 to 10 to large tomatoes
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 2 TBSP tomato paste
• 1 TBSP dried parsley
• 1 TBSP oregano
• 1 cup cooked rice
• 1 package soft tofu, drained
• salt and pepper to taste
• 1/2 cup water
• Olive oil

1. Cut tops off of tomatoes and scoop out pulp. (Save pulp for later)
2. Saute onions and garlic in olive oil until soft.
3. Add tomato pulp, tomato paste, parsley, oregano, rice, tofu and salt and pepper.
4. Cover and simmer for 20 minutes, stirring occasionally.
5. Stuff tomatoes with rice mixture.
6. Place in baking dish with water in bottom of pan. Brush tops of tomatoes with olive oil and bake at 350 degrees Fahrenheit for 30 minutes.