Tofu Olive Stuffed Potatoes

Author: admin
A new twist on stuffed potatoes!
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Prep Time 15 mins
Cook Time 1 hr 36 mins
Total Time 1 hr 51 mins
Course Main Course
Cuisine American
Servings 4 people


  • 1 medium Yellow Onion diced
  • 1/3 cup Raisins
  • 1/3 cup Brine Cured Black Olives pitted and chopped
  • 1/2 tsp Dried Oregano
  • 4 large Idaho Russet Potatoes unpeeled
  • 2 tsp Olive Oil
  • 2 cloves Garlic minced
  • 8 oz Soft Tofu drained and mashed
  • 2 tbsp Fresh Parsley minced
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper


  • Preheat oven to 425°F
  • Poke holes in the potatoes with a fork and bake for 1 hour
  • Let potatoes cool for a couple of minutes before handling
  • Cut potatoes lengthwise scoop out the inside and place into a large bowl, mash well and set aside
  • Reduce oven heat to 375°F
  • Lightly oil a 9x13 inch baking pan and set aside
  • Using a large skillet pan heat 1 tsp of olive oil on medium heat
  • Add the onion and cover and cook for about 10 minutes until tender
  • Add garlic and cook uncovered for about 1 minute
  • Stir in the tofu, olives, raisins, parsley, and oregano.
  • Add salt and pepper to taste cook for 5 minutes
  • Add mixture to to the mashed potatoes and mix well
  • If stuffing seems dry add a little soy milk
  • Fill the potatoes shells with stuffing and place in prepared pan
  • Drizzle remaining oil on top of potatoes bake until lightly brown for about 20 minutes


Use plain unsweetened soy milk as needed.

My Notes

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