Smoked Tofoo Loaded Mexican Sweet Potato Skins
- Serves: 2 people
- Prep: 15 mins
- Cooking: 60 mins
Ingredients
- 1 pack Smoked Tofoo
- 4 small sweet potatoes
- Olive oil
- 2 tbsp fajita spice mix
- 130g mushrooms
- ½ onion
- 1 green pepper
- 80g grated vegan cheese
To Serve
- Guacamole
- Pickled jalapeño chillies
Get started
- Preheat an oven to 220°C/200°C fan.
- Put the sweet potatoes on a tray and coat with olive oil and season with salt. Prick with a knife then roast for about 40 minutes until soft.
- Meanwhile make the fajita Tofoo filling.
- Dice the Tofoo and coat with the fajita spice mix.
- Heat a frying pan and add 2 tbsp olive oil then add the Tofoo.
- Fry for a couple of minutes until golden.
- Finely chop the mushrooms, onion and pepper then add to the pan with the Tofoo
- Fry until the veggies are cooked then put to one side
- When the sweet potatoes are cooked, cut in half lengthways and scoop out some of the flesh. Put the skins into an oven proof dish.
- Put the flesh into a bowl and mix with the Tofoo and veggies.
- Spoon the Tofoo mix back into the potato skins and sprinkle with the cheese.
- Bake in the oven for 20 mins until golden and serve with guacamole and pickled jalapeños.
