Vegan Loaded Baked Potatoes (Lentil & Tofu)

Vegan loaded baked potato stuffed with lentils and tofu, topped with melted vegan cheese and served over garlicky yogurt

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Vegan Loaded Baked Potatoes (Lentil & Tofu)

Crispy potato boats stuffed with a spiced lentil and tofu filling, topped with creamy dairy free béchamel and melty vegan cheese, and served over garlicky yogurt. Hearty, high protein comfort food.

Course Main Course

Cuisine Middle Eastern

Keyword vegan loaded baked potato

Prep Time 20

Cook Time 55

Total Time 1 15

Servings boats

Calories 260kcal

Ingredients

Potato boats

3 large baking potatoes like russets, halved lengthways
2 tbsp olive oil
1/2 tsp salt

Spiced lentil and tofu filling

1 can lentils 15 oz / 425 g, drained and rinsed (or 1 1/2 cups / 300 g cooked)
7 oz firm tofu crumbled
2 tbsp tomato paste
1 cup crushed tomatoes canned
1 small onion finely chopped
3 cloves garlic minced
2 tbsp olive oil
fresh parsley small handful, chopped
1 tsp ground cumin
1 tsp paprika
1 tsp red pepper flakes
1/2 tsp cinnamon
salt and pepper to taste

Vegan béchamel (or use about 1 cup / 240 ml store bought)

2 tbsp vegan butter
2 tbsp all purpose flour
1 1/4 cups unsweetened plant milk 300 ml, soy or oat
nutmeg a pinch
1/2 tsp salt

To finish

1 cup grated vegan cheese a melting kind
1/2 cup plain unsweetened vegan yogurt
1 clove garlic grated, optional
fresh parsley chopped
red pepper flakes and sesame seeds
olive oil for drizzling

US Customary - Metric

Instructions

Hollow the potatoes. Heat the oven to 400 F (200 C). Halve each potato lengthways and scoop out the middle, leaving a wall about 1/2 inch (1 cm) thick. Rub with olive oil and salt. Save the scooped out potato for another use.
Bake the shells. Set them on a lined baking sheet and bake for 25 to 30 minutes, until soft and lightly golden.
Mix the filling. Combine the lentils, tofu, tomato paste, crushed tomatoes, onion, garlic, parsley, olive oil, and all the spices in a bowl. Stir well and taste for salt. For a deeper flavour, sauté the onion and garlic in the oil first, add the tomato paste, then the rest, and simmer 8 to 10 minutes.
Make the béchamel. Melt the vegan butter in a small pot. Whisk in the flour and cook 1 minute. Slowly whisk in the plant milk until smooth and thick, 3 to 4 minutes. Stir in the nutmeg and salt. Skip this if you are using store bought.
Fill the boats. Spoon the filling into each potato boat, piling it high.
Top and bake. Spoon béchamel over each one and scatter with vegan cheese. Bake at 400 F (200 C) for 15 to 20 minutes, until melted and golden.
Serve. Stir the garlic into the yogurt. Spread some on each plate, set a potato on top, and finish with parsley, red pepper flakes, sesame seeds, and a drizzle of olive oil.

Notes

No cook filling: The lentils and tofu are already cooked, so the filling goes in raw and the oven does the rest. Only cook it down if you want more depth. No tofu? Mash the scooped out potato into the filling, or add a few extra lentils. Make ahead: The filling and béchamel keep 3 days in the fridge. Put everything together and bake fresh.

Nutrition