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All recipes are deliciously vegan.

Smokey Baked Potatoes

40-45 minutes if using a microwave to cook the potatoes initially before crisping up in the oven OR 60-90 minutes in a conventional oven plus another 20 minutes in oven to crisp up.


Smokey Baked Potatoes

These make a light lunch served on their own with a few salad leaves or a tasty side dish to accompany a hearty bean stew or main salad dish.


  • 4 large baking potatoes
  • 1 pack smoked tofu (use Taifun if you can get it – available from health food shops or delis) – otherwise another brand will do but won’t be so firm
  • 1 tbsp oil or a couple of squirts oil spray
  • 1 tbsp vegan margarine
  • Dash of soya milk
  • 1 tsp paprika Black pepper


1. Preheat oven to 200°C/400F/Gas Mark 6 and get everything ready. Pierce each potato with a skewer or sharp knife in several places.

2. Cook the potatoes. If you are using a microwave, cook the potatoes two at a time until tender – approximately 6-10 minutes each, but they may need longer.

3. Chop the smoked tofu into small pieces. Heat the frying pan, add the oil or spray and fry the tofu until browned and starting to crisp.

4. Let the potatoes cool a bit then cut in half lengthways and carefully scoop out the insides. Try to leave a layer of potato of about 2mm/1⁄4 inch all around in so you don’t rip the skins. Mash the potato flesh with margarine and soya milk to make creamy.

5. Add the tofu pieces and mix in well. Spoon the mixture back into the skins.

6. Lightly oil or spray a non-stick oven tray, sprinkle the stuffed potato halves with the paprika and bake for 10-15 minutes. Serve hot, with a sprinkle of black pepper if desi

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