Baked potatoes with salsa
For the salsa
Preheat the oven to 190°C/375°F/Gas mark 5.
Scrub the potatoes and prick the skins with a fork. Rub a little salt into the skins, and put the potatoes on a baking tray. Bake in the oven for 1 hour or until cooked through and the skins are crisp.
Meanwhile, make the salsa just before the end of the potatoes’ cooking time. Put all the ingredients in a bowl, mix through and season with salt and pepper. Set aside.
Cut the potatoes in half lengthways, and scoop the flesh into a bowl, leaving a thin layer of potato inside the shells.
Halve and stone the avocado. Using a spoon, scoop out the avocado flesh and add to the bowl containing the potato. Stir in the lemon juice and mash the mixture together with a fork. Mix in the tofu, garlic, onion and tomato. Spoon the mixture into one half of the potato shells.
Arrange the mixed salad leaves on top of the guacamole mixture, and place the other half of the potato shell on top. Serve immediately with the salsa as an accompaniment.