Ingredients
For the Mushroom and Kale
1-2 cups mushrooms, sliced
2-3 cups Kale, roughly chopped ( de-stemmed, optional to chop stem and saute as well)
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 cup water
For the Potatoes and Tofu
3-4 medium sized sweet potatoes ( peeled or whole) and russet potatoes (peeled), and cut in cubes
Extra Firm Tofu block, sliced
1 tsp salt
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 TBS avocado oil
Instructions
- Use pot big enough to hold all cubed potatoes and add cold water to cover the potatoes and put on high heat to boil. Should take about 10 minutes, once the fork can go through easily.
- In a large pan over medium heat add 2 tablespoons of avocado oil and once its starts to shimmer add in sliced mushrooms and let them sit at least 1- 2minutes without stirring. This will help them brown and develop flavor as the moisture leaves them. Once you flip them to the other side then add a pinch of sea salt.
- In same pan add in your kale stems if using to allow them to soften about 4-5 minutes then add in your washed kale. Stir the kale around with mushrooms to prevent sticking and add in all the spices followed by the water.
- You can cover pan and turn to low to allow steam to soften kale, should take around 5- 7 minutes.
- Remove kale and mushrooms and in same pan heat up avocado oil and place sliced tofu down to allow it to sear, add half of the seasonings to top of tofu slice. Turn over to sear other side.
- Drain cooked potatoes and then add to pan with tofu to pan fry until brown on all sides. Add remaining spices.
- Combine potatoes and tofu with kale and mushrooms and plate.