Stuffed potatoes with soy

Stuffed potatoes with tofu and soy - a delicious and healthy recipe

Who doesn't love a dish that combines textures and flavors? This dish of stuffed potatoes with tofu and soy is not only delicious but also easy to make. It is a recipe that revives culinary traditions, transforming simple ingredients into delights that please the taste buds. Moreover, it is an excellent option for those who want to reduce meat consumption or try something new.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Necessary ingredients:
- 4 large potatoes
- 50 g soy (preferably granules)
- 200 g tofu in brine
- 1 medium red bell pepper
- 1 small onion
- Green onion leaves (optional, for decoration)
- Salt and pepper to taste
- Oil for greasing the tray
- 1-2 eggs (optional)

Step-by-step preparation:

1. Hydrating the soy: Start by placing the soy in a bowl with warm water. Let it hydrate for about 20 minutes. This step is essential for achieving a pleasant texture and allowing the soy to absorb water, making it fluffier.

2. Boiling the soy: After the soy has hydrated, drain it well and boil it in a pot of water for about 5 minutes. This process will help enhance the flavor and eliminate any impurities.

3. Preparing the potatoes: Meanwhile, wash the potatoes well and boil them in salted water. It is important for the water to be well salted, as this will add flavor to the potatoes. Boil them until a fork easily pierces them, which should take about 15-20 minutes, depending on the size of the potatoes.

4. Cooling and peeling the potatoes: Once the potatoes are ready, drain them and cool them under a stream of cold water. This process not only stops the cooking but also helps maintain their texture. After they have cooled, peel them and scoop out the center with a spoon, leaving a thin wall for the filling.

5. Preparing the filling: In a bowl, finely chop the onion and bell pepper. Cut the tofu into small cubes so that it integrates well into the filling. Add the drained soy, onion, and bell pepper to the bowl, seasoning with salt and pepper to taste. Mix all the ingredients well until you obtain a homogeneous composition.

6. Stuffing the potatoes: Fill each potato with the mixture obtained. If you want to add eggs, make sure not to overfill the potatoes to leave room for the eggs. You can crack an egg into each potato, adding extra flavor and creaminess.

7. Baking: Place the stuffed potatoes in a greased tray. Preheat the oven to 180°C and bake the potatoes for about 30 minutes, or until the egg is cooked and the potatoes have a golden color.

8. Serving: Once the potatoes are ready, take them out of the oven and let them cool slightly before serving. You can decorate each potato with finely chopped green onion leaves for a colorful and fresh appearance.

Practical tips:
- If you like a crunchier texture, you can sprinkle some breadcrumbs on top of the potatoes before baking.
- These stuffed potatoes pair excellently with a fresh salad or yogurt-based sauces, adding a note of freshness.
- You can experiment with various vegetables in the filling, such as carrots or zucchini, for an extra nutrient boost.

Nutritional values:
These stuffed potatoes are a good source of protein, thanks to the tofu and soy, and complex carbohydrates, providing lasting energy. Additionally, they contain fiber that aids digestion.

Frequently asked questions:
- Can I use another type of tofu? Yes, you can use firm or soft tofu, but firm tofu will provide a better texture.
- Can I make this recipe vegan? Absolutely! All you need to do is omit the eggs or replace them with a mixture of flaxseeds and water.
- How can I make this recipe spicier? Add chili flakes to the filling or serve with a spicy sauce.

This dish is not only delicious but also an excellent way to experiment with plant-based ingredients. Enjoy!