The filling for these baked potatoes was inspired by a breakfast I got at a cafe here in Portland.
Potatoes get a bad rap, not because they are fatty and lack nutrients, but because of the way they are prepared: fried, covered in cheese or bacon, doused in cream etc etc.
Potatoes actually have more potassium than bananas, a quarter of a days worth of vitamin C and a good source of fiber (which seems to be the hot-button nutrient to overdose on these days).
Roasting them in the oven and filling them with plenty of vegetables, tofu and a light curry is a great way to get your veggies in and maybe even go back for seconds.
Baked russet potatoes filled with roasted broccoli, zucchini, creminis, garlic and tofu, smothered in a rich flavorful coconut curry sauce and garnished with creamy avocado, salty peanuts, sweet raisins, scallions and fresh basil.
Curry Loaded Baked Potatoes
4 russet potatoes
12 oz extra firm tofu, drained, pressed and cut into medium cubes
1 small head broccoli, cut into florets
1 zucchini, medium dice
5 cremini mushrooms, sliced thin
3 garlic cloves, whole
2 tbl soy sauce
2 tbl olive oil
1 tsp black pepper
1/4 tsp sea salt
1/4 cup roasted, salted peanuts
1/4 cup raisins
1 avocado, small dice
2 scallions, sliced thin
6 basil leaves, chiffonade
Preheat the oven to 450.
Prick the potatoes all over with a fork and place directly on the oven shelf. Bake for 45 minutes or until fork tender.
Toss the tofu, broccoli, zucchini, mushrooms, garlic, soy sauce, olive oil, pepper and salt together on a baking sheet and spread in a single layer. Roast for 25 minutes at 450 until the vegetables and tofu have browned with crisp edges.
Cut the potato down the center to open but not fully through the bottom. Open up and fluff the potato on the inside. Top with roasted vegetables, curry sauce, peanuts, raisins, avocado, scallions and basil.
1 tsp extra virgin olive oil
3 garlic cloves, minced
1 tsp red pepper flakes
1 tsp freshly grated ginger
1 1/2 tbl curry powder
2 tbl soy sauce
1 tbl organic dark brown sugar
1/2 tsp salt
1-14 oz can coconut milk
Add the oil, garlic, red pepper flakes and ginger in a cold pot. Bring up to heat and toast for 2 minutes. Add the curry powder, soy sauce, brown sugar, salt and coconut milk and bring to a boil. Reduce to a gentle simmer and cook for 15 minutes until the curry has slightly thickened. Season to taste.