A texture and flavour sensation, this jacket potato is everything you could want from a meal. It's got smokey, crispy tofu pastrami, tangy pickles and sauerkraut, creamy thousand island dressing and creamy vegan cheese.
Preheat the oven to 200 degrees or 180 degrees fan.
Blend the ingredients for the tofu marinade (everything from the beetroot to the onion granules). Very thinly slice the tofu using a mandolin, veg peeler or knife. Place thinly sliced tofu in a large, shallow bowl and spread out. Pour over the marinade and ensure everything is well covered. Marinade for as long as possible, minimum 30 minutes.
While they marinade, coat the potatoes in oil, salt and pepper and place in the oven for an hour or until crispy on the outside and soft in the middle.
30 minutes before the potatoes are cooked, place the marinated tofu pieces on a lined baking tray, brush with more marinade, drizzle over some extra olive oil and bake. Brush with more marinade every 10 minutes until they're completely coated, dark and crisping up around the edges.
Very finely dice the onion and pickles for the dressing then combine with the other ingredients in a small bowl and set to one side.
Once cooked, remove the potatoes from the oven, carefully slice open. Add a pat of vegan butter and a slice of vegan mozzarella. Place back into the oven until cheese has melted.
Remove the cheesy potato, top with the sauerkraut, tofu pastrami, more mozzarella, sliced pickles and thousand island dressing.
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