Fully-Loaded Moroccan Tofu Cubes Baked Potatoes

Yields: 4 servings

 

From Alanna Taylor-Tobin, The Bojon Gourmet

Photo Credit: Alanna Taylor-Tobin

Loaded Moroccan Tofu Baked Potatoes-4.jpg

Baked potatoes get a protein-rich twist from savory spiced Moroccan tofu cubes, gooey melted cheese, and a fresh sprinkling of scallions.

Ingredients

  • 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

Instructions

  1. Position a rack in the center of the oven and preheat to 450ºF.

  2. 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.

  3. 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.

  4. 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.  

  5. 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.