Name: Baked Potato with Herb Tofu Spread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 6 large potatoes, about 200 g each; 30 ml olive oil; Pinch of salt; 200 g firm tofu; 200 g cooked white beans, drained; 2 garlic cloves, peeled and crushed; 1 fresh bunch mint, chopped; 1 fresh bunch parsley, chopped; 2 tbsp Kikkoman Naturally Brewed Tamari; Gluten free Soy Sauce; 1 tbsp balsamic cream; 2 tbsp Juice of 1 fresh lemon (about 2 tbsp); 1 tsp Kikkoman Toasted Sesame Oil; Fresh parsley, to garnish; Black pepper, to taste

Baked Potato with Herb Tofu Spread

Roasted potatoes filled with a tofu and black bean paste make a hearty, protein-rich plant-based dish. Nutritious, satisfying, and full of flavour, it’s perfect for a wholesome lunch or dinner.

Total time50 mins

Preparation15 mins

Cooking35 mins

Serves6 Portions

Ingredients

6 Portions

Total ingredient list

6 large potatoes, about 200 g each
30 ml olive oil
Pinch of salt
200 g firm tofu
200 g cooked white beans, drained
2 garlic cloves, peeled and crushed
1 fresh bunch mint, chopped
1 fresh bunch parsley, chopped
2 tbsp Kikkoman Naturally Brewed Tamari
Gluten free Soy Sauce
1 tbsp balsamic cream
2 tbsp Juice of 1 fresh lemon (about 2 tbsp)
1 tsp Kikkoman Toasted Sesame Oil
Fresh parsley, to garnish
Black pepper, to taste

Preparation

Step 1
Preparation:
Wash the potatoes thoroughly. Prick each potato 3–4 times with a knife. Rub with olive oil and sprinkle with salt. Roast in a preheated oven at 200 °C for 30–40 minutes, until tender.
Step 2
Preparation:
Place the tofu in a blender. Add the beans, crushed garlic, mint, parsley, Kikkoman Gluten-free Soy Sauce, balsamic cream, lemon juice, and Kikkoman Sesame Oil. Blend on high speed until smooth. Season with black pepper.
Step 3
Preparation:
Remove the potatoes from the oven and cut each in half. Place on a plate and spoon a generous amount of the tofu and bean paste onto each potato half. Garnish with fresh parsley.