Tofu and aubergine peanut stew
A mild tomato stew with tofu, aubergine and a measured peanut sauce.
About 40 min · 500 kcal · 34 g protein per serving
Vegan
Smoky tempeh baked potatoes
Baked potatoes filled with smoky tempeh and sweet pepper.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the potatoes bake through in 55 to 65 minutes
- Photograph the finished potatoes
- Time
- About 1 hr 15 min
- estimated
- Serves
- 2
- see below
- Energy
- 450 kcal
- per serving
- Protein
- 31 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains soya.
Cooking steps
Heat the oven to 200°C / 400°F (180°C fan) and bake the potatoes for 55 to 65 minutes, until the skins are crisp and a knife goes in easily.
About 20 minutes before they are done, warm the oil in a frying pan over medium heat. Cook the tempeh and red pepper for 6 to 8 minutes, until both are browned at the edges.
Stir in the smoked paprika, then the tomatoes, and simmer for 6 to 8 minutes, until saucy rather than dry.
Split the potatoes, fluff the insides with a fork and spoon the filling in.
The useful detail
Keep the topping moist enough to mix into the potato. A dry filling sits on top; a saucy one works into the flesh, which is the point of a filled potato.
Make it work for you
One serving is One filled potato. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Firm tofu instead of tempeh
Softer and milder; press it dry and brown it harder.
Per serving: about 60 kcal less, about 4 g less protein, about 3 g less fat.
Sweet potato instead of baking potato
Sweeter against the smoked paprika, and it bakes in about 45 minutes.
Per serving: about 20 kcal more, about 1 g less protein, about the same fat.
Black beans instead of tempeh
Softer, and the filling becomes more of a chilli.
Per serving: about 125 kcal less, about 18 g less protein, about 13 g less fat.
Allergens: Removes soya.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A vegan filled potato with real protein in it, which a plain jacket potato does not have. Tempeh is the reason.
| Energy | 450 kcal |
|---|---|
| Protein | 31 g |
| Fat | 16 g |
| of which saturates | 4 g |
| Carbohydrate | 52 g |
| of which sugars | not calculated |
| Fibre | 7 g |
| Sodium | 30 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 400 g | FDC 170026Potatoes, flesh and skin, raw | 308 kcal | 8.2 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| tempeh | 250 g | FDC 174272Tempeh | 480 kcal | 50.7 g |
| red pepper | 150 g | FDC 170108Peppers, sweet, red, raw | 39 kcal | 1.5 g |
| tomatoes | 150 g | FDC 170457Tomatoes, red, ripe, raw, year round average | 27 kcal | 1.3 g |
| smoked paprika | 1 g | FDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet. | 3 kcal | 0.2 g |
| Whole recipe | Divided by 2 | 897 kcal | 61.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The filling keeps for 3 to 4 days and is good on toast.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Tempeh and pearl barley stuffed cabbage
Soft cabbage rolls with tempeh, barley and tomato sauce.
About 1 hr 15 min · 480 kcal · 31 g protein per serving
Vegan