Fully-Loaded Moroccan Tofu Cubes Baked Potatoes
Yields: 4 servings
Baked potatoes get a protein-rich twist from savory spiced Moroccan tofu cubes, gooey melted cheese, and a fresh sprinkling of scallions.
2 packages Hodo Moroccan Tofu cubes Locate Product
4 medium-large baking potatoes, such as russets
2 teaspoons soft ghee or vegetable oil
Kosher or fine sea salt
4 tablespoons salted butter
1 cup shredded cheddar cheese
Sour cream or Greek yogurt
Slivered scallions or chives
Tabasco or salsa
Position a rack in the center of the oven and preheat to 450ºF.
Scrub and rinse the potatoes well, pat them dry, and rub the skin of each with the ghee and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
Place the potatoes on a rimmed baking sheet in the oven, and roast for 45-75 minutes, depending on the size of the potatoes, until very soft when pierced with a knife in the center.
When the potatoes are finished cooking, warm a skillet over medium heat. Add the tofu cubes and cook, stirring occasionally, until the tofu is heated through and has picked up some color, 5-10 minutes.
Remove the potatoes from the oven and slice them open down the middle. Use a fork to fluff up the insides. Place a pat of butter in each potato, sprinkle with cheddar cheese, divide the tofu among them, and finish with your desired toppings.