Ratatouille Baked Potatoes with Crispy Tofu

Method

1. Preheat the oven to 200°C. Heat 1 tbsp of oil in the saucepan/frying pan, and put 2 tbsp of oil in the baking dish inside the oven to heat up.
2. Wash the potatoes and prick all over with a fork. When the baking dish is hot, put the potatoes in and turn to coat completely in the oil. Sprinkle all sides with salt and bake for 1 hour, flipping the potatoes over after 30 minutes.
3. Meanwhile, chop the onion into long strips and add to your pan. Dice the celery and garlic and add to the onions along with the tomato paste and thyme, cooking until the onions are translucent, stirring occasionally.
4. Chop the tomatoes, pepper and courgette into similar sized chunks and add to the onions along with the balsamic vinegar and 2 tsp of paprika. Cook for 3–4 minutes before adding the tinned tomatoes, then cook on a low heat for 15–20 minutes, stirring occasionally and seasoning to taste.
5. Heat 1 tbsp of oil in a frying pan and drain as much liquid as possible from the tofu. Grate the tofu and garlic into the pan, stir through and season with 1 tsp of paprika, salt and pepper.
6. When the potatoes are cooked, remove from the oven and cut into quarters, without cutting all the way through. Top the potatoes with the ratatouille, followed by the tofu, and return to the oven for 10–15 minutes to let the tofu crisp up.
7. Optional — sprinkle with crispy onions and thyme when ready to serve.

Equipment

• Tin opener
• Sharp knife
• Chopping board
• Spatula
• Baking dish
• Saucepan / lidded deep frying pan
• Frying pan
• Grater
• Tablespoon
• Teaspoon
• Fork