Stuffed Baked Potatoes
yields 15–17 potatoes
10 lbs. large potatoes
4 cloves garlic
6 Tbsp. oil
3 Tbsp. tamari (or to taste)
4 cups mushrooms, sliced
1–2 large onions, diced
4–5 Tbsp. nutritional yeast
4 cups organic firm tofu, rinsed, drained & mashed
1 tsp. sea salt
paprika, for sprinkling
1. Bake potatoes in the oven. When soft, make a slit in the top of each potato, and another crossing it. (Don’t slit all the way to edges.) Push both ends towards the middle, opening the potato & loosening it from its skin. (Use a towel to protect your fingers from burning.) Allow them to cool.
2. In a blender or processor, blend garlic in 3 Tbsp. oil and 1 Tbsp. tamari. Pour into a large frying pan.
3. Add mushrooms and sauté. When finished, drain liquid from mushrooms and put it in the food processor. Set the mushrooms aside in a large mixing bowl.
4. In the frying pan, sauté the onions with a dash of tamari, water and 2–3 Tbsp. nutritional yeast.
5. Using a food processor, purée half of the onion sauté with two cups of mashed tofu, 2–3 Tbsp. oil, 2 Tbsp. tamari, 2 Tbsp. nutritional yeast. Add to the mushrooms in the large mixing bowl. Repeat this step. Mix in the sea salt.
6. Scoop the potatoes out very carefully (don’t hurt the shape of the skins, for stuffing purposes). Mash potatoes together with the tofu-mushroom mixture.
7. Stuff each potato skin with this mixture. Sprinkle with paprika and bake again at 325° for 25–30 minutes.