Baked Potatoes With Zesty Tofu Topping Recipe
Servings: 3
Ingredients
- 5 ounce regular or possibly "lite" silken tofu (half of a 10-oz aseptic pack)
- 2 Tbsp. catsup or possibly store-bought tomato sauce
- 1 Tbsp. prepared red or possibly white horseradish, or possibly more to taste
- 1 Tbsp. Dijon mustard
- 1 x scallion, cut into 4 pcs Or possibly 1 Tbsp. freeze-dry chives
- 1/2 tsp salt
- 3 x baked potatoes, heated and split
Directions
- Makes 3 servings.
- Prep: 5 min (assuming already-baked potatoes)
- In a food processor, combine all of the ingredients except the potatoes and process to a smooth puree. Taste and add in more horseradish as desired. (The topping can be prepared up to 5 days ahead, covered, and refrigerated. Bring to room temperature and stir well before using.)
- Serve the topping spooned over the warm baked potatoes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 3 servings | |
| Calories 129 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 569mg | 24% |
| Potassium 391mg | 11% |
| Total Carbs 29.85g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.24g | 2% |
| Protein 2.97g | 5% |
