This deliciously easy high protein-loaded baked potato recipe is full of protein from the help of tofu and black beans and is part of a well-balanced diet.
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GET THE RECIPE
Preheat the oven to 400F. Wash the potatoes off and lightly prick the entire outsides with a fork. Coat each potato with a small amount of olive oil and wrap in tin foil.
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Set in the oven and bake for 40 - 45 minutes until tender. Allow cooking slightly before serving. While the potatoes bake, prepare the toppings.
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To make the crispy tofu, Preheat the oven to 400F and prepare a baking tray with parchment paper. Drain the excess water from the tofu package and crumble into a medium-sized bowl.
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Transfer to a medium-sized bowl and add the cornstarch, olive oil, and ALL of the spices. Mix the ingredients together, until thoroughly combined.
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Set onto the prepared tray and bake for 25 - 30 minutes until golden brown. Make sure to stir halfway through. To make the seasoned black beans, Add all of the ingredients to a pot over medium-high heat.
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Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy. Remove from heat and allow it to slightly cool.
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To assemble each potato, open up the tinfoil and make a large cut down the middle of the potato.
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