A tasty, protein-packed jacket potato filling using Tofoo's versatile blocks of tofu.
Serves: 8
Time to prepare: 05 mins
Time to cook: 1 hr
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
8 large jacket potatoes, cooked to perfection
1kg Smoked Tofoo from The Tofoo Co, crumbled or grated
1kg of tinned mixed beans, drained
5 brown onions chopped and browned
6 mixed peppers sliced
75g garlic puree
300ml light soy sauce mixed with 300ml cold water
150g Mexican seasoning
2 litres of vegetable stock
1kg of tinned chopped tomatoes
15g tomato puree
25g smoked paprika
25g chipotle chilli paste
Vegan sour cream, sliced fresh red chillis and torn flatleaf parsley to garnish
Instructions
Whisk garlic, chipotle paste, spice mix, paprika and tomato paste into the soy sauce solution, add crumbled Tofoo and allow to marinate for at least five minutes.
Blitz the onion and peppers to a fine dice in the food processor.
Drain excess liquid from marinated Tofoo and set aside. Lay tofu onto a baking tray, cook in oven for 25 minutes.
Gently soften onion and peppers in a pan, add chopped tomatoes and cook for 20 minutes adding vegetable stock if needed.
Add remaining stock and cook until rich and dark.
Add the baked Tofoo into the pan and stir through. Season well. Be careful as the baked Tofoo can be hot when held.
Serve over jacket potatoes adding garnishes as desired.
