A great classic with a modern twist.
Cook Flora Bell’Insalata rice in salted water.
Cut the tops off the tomatoes, gently remove the inner contents of the tomatoes using a spoon and blend it together with the tofu, onion, grated cheese, chopped parsley and mint. Mix it all together with the rice. At this point, fill the tomatoes with the filling, lay them on a baking sheet, sprinkle the surface with breadcrumbs and bake at 180 degrees for about 20 minutes. Serve the cherry tomatoes after letting them cool down; garnish with basil leaves.