Baked potatoes stuffed with beans, rocket and crispy tofu

Ingredients

For 1 serving

• Potatoes240 g
• Tofu160 g
• Cooked borlotti beans80 g
• Arugula30 g
• Cherry tomatoes80 g
• Paprika1 teaspoon
• Mustard1 teaspoon
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: soy, mustard,

Method

1. Heat the oven to 200 °C (conventional). Scrub and dry the potatoes, prick them with a fork and put them whole on a tray; bake for 50 minutes, until the skin is crisp and a skewer slides into the centre without resistance.
2. Meanwhile pat the tofu dry, cut it into cubes and toss with the paprika, half the oil and a pinch of salt.
3. For the last 20 minutes of the potatoes' cooking time spread the tofu on a lined tray and bake it, turning halfway, until golden and crisp.
4. Rinse the borlotti beans and warm them in a small pan with the mustard, a pinch of salt and a splash of water for 3 minutes over a medium heat, stirring, until hot and coated; wash the rocket and cherry tomatoes and quarter the tomatoes.
5. Split the potatoes lengthways, fluff the flesh a little with a fork, season with salt and pepper; fill with the beans, tofu, tomatoes and rocket and drizzle with the remaining oil.