Ratatouille Baked Potatoes with Crispy Tofu

Name: Ratatouille Baked Potatoes with Crispy Tofu
Cook time: 1 h 15 min
Yield: 3 servings
Ingredients: 3 tsp smoked paprika; 2 tsp dried thyme; 1 red onion; 1½ cloves garlic; 2 tbsp balsamic vinegar; 2 tbsp tomato paste; 1 tin chopped tomatoes (400g); salt to taste; black pepper to taste; 4 tbsp cooking oil; 2 tbsp soy sauce; 1 courgette; 1 yellow pepper; 3 tomatoes; ½ stalk celery; 1 block firm tofu; 3 baking potatoes; crispy onions to taste

high-proteincomfort

Prep: 10–15 min
Cook: 1 hr 15 min
Serves: 3
Difficulty: Easy

Recipe by Stephanie Mayford

Published 14 July 2026

Steps

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.
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.
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.
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.
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.
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.
Optional — sprinkle with crispy onions and thyme when ready to serve.

Ingredients

Produce

1 red onion
- sliced into long strips
1½ cloves garlic
- diced for the ratatouille and grated for the tofu
1 zucchini
- medium, chopped into chunks
1 yellow pepper
- medium, chopped into chunks
3 tomatoes
- medium, chopped into chunks
½ celery
- stalk, diced
3 baking potatoes
- large

Fridge & Frozen

1 block firm tofu
- smoked, drained and grated

Tins & Dry

1 can chopped tomatoes (400g)
- 400g tin

Pantry

1 tbsp smoked paprika
- divided — 2 tsp for the ratatouille, 1 tsp for the tofu
2 tsp dried thyme
- divided — for the ratatouille and optional garnish
2 tbsp balsamic vinegar
2 tbsp tomato paste
salt (to taste)
black pepper (to taste)
4 tbsp cooking oil
- divided — 1 tbsp for the ratatouille base, 2 tbsp for roasting the potatoes, 1 tbsp for crisping the tofu
2 tbsp soy sauce
- usage not specified in the original method — listed in the pantry ingredients, likely for seasoning the tofu
crispy onions (to taste)
- optional garnish

Equipment

Nutrition per serving

Calories 601 kcal

Protein 24g

Carbs 73g

Fat 26g

Fibre 13g

Values are approximate.