Cheesy baked potatoes with salty tofu, jalapenos, and coriander
14 April 2020
Ingredients
- firm tofu, 300 g
- paper towel, 8 sheets
- peanut oil, 1 tbsp
- soy sauce, 2 tbsp
- chilli flakes, 1/2 tsp
- potatoes, 1.5 kg
- olive oil, 2 tbsp
- tasty cheese, grated, 1 cup (or to taste)
- jalapenos, pickled, 4 (or to taste)
- fresh coriander, handful (to taste)
- spring onions, 4 (or to taste)
- natural yoghurt, 400 g (or to taste)
Instructions
- Preheat oven to 200°C.
- Put two sheets of paper towel into a small baking dish and crumble tofu on top. Put two more sheets of paper towel on top and push down to soak up moisture. When towels are soaked through, repeat with remaining paper towels.
- Remove paper towels from baking dish and add peanut oil, soy sauce, and chilli flakes. Leave to marinate.
- Add potatoes to a large baking dish and drizzle generously with olive oil. Season to taste. Add to oven when it has come to temperature and bake for 50–60 minutes until cooked through, turning halfway through.
- Meanwhile, dice jalapenos and roughly chop coriander.
- When potatoes have been baking for 30 minutes, add tofu to the oven and bake for 20–25 minutes, turning halfway.
- Divide potatoes between four plates, cut open, and sprinkle with tasty cheese. Add tofu, jalapenos, coriander, and spring onions.
- Serve with a side of natural yoghurt. Enjoy!