Loaded Baked Potatoes with Tofu Croutons

Crispy Tofu Croutons:

2 Tablespoons Olive Oil

2 Tablespoons Soy Sauce

1 Tablespoon Rice Vinegar

1/4 Teaspoon Salt

Pinch Freshly Ground Black Pepper

1 14-Ounce Package Extra-Firm Tofu, Drained and Pressed for 30 Minutes

Baked Potatoes:

4 Medium Baking Potatoes, Such as Russet

1/4 Cup Olive Oil

1 - 3 Tablespoons Unsweetened Soy Milk

1/2 Teaspoon Salt

Pinch Sweet Paprika

2 Scallions or a Handful of Fresh Chives, Thinly Sliced

1 Cup Roughly Chopped Steamed Broccoli

1/2 Cup Roughly Chopped Roasted Peppers

Vegan Cheddar "Cheese" (Optional)

Avocado, Diced (Optional)

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil.

In a resealable plastic container, combine the oil, soy sauce, vinegar, salt, and pepper, and stir well.

Cut your tofu into very small cubes, about 1 cm each, keeping them as uniform as possible to ensure even baking. Place them in the container with the marinade, seal the container, and shake gently to coat the cubes in the mixture. Let rest until the oven comes up to temperature.

Transfer the tofu cubes and excess marinade to your prepared baking sheet, and spread them out into one even layer. Bake for 60 - 75 minutes, stirring every 20 minutes or so, until evenly browned.

Meanwhile, prepare your potatoes by washing them and cutting a slit into the top of each, to vent the steam. Place them in the oven alongside your tofu, and check for doneness at about 60 minutes. The skins will be slightly crispy, and they should be fork tender on the inside.

Let the potatoes cool for at least 10 minutes, and then scoop out the insides, leaving a thin layer of potato around the skins so they don't collapse. Place them in a medium bowl, along with the olive oil, 1 tablespoon of soy milk, the salt, and paprika. Use a potato masher or fork to break up the potato and incorporate the other ingredient. Don't overdo it, a little bit of chunkiness is perfect! If necessary, add more soymilk until it reaches your desired texture, and then add in the scallions, broccoli, and roasted peppers. Mix well to combine. Spoon the mashed potatoes back into the skins, and top with the tofu croutons. Finish off with a sprinkle of vegan "cheese" and/or diced avocado, if desired.

Serves 4

©Hannah Kaminsky http://www.bittersweetblog.com