Serves 2-4, depending on love of tofu
1 block extra firm tofu, pressed
2 large Yukon Gold potatoes OR a handful of baby potatoes
1/2 c. diced onion
1/2 green pepper, diced
1/2 – 1 c. mushrooms, large chop
2-3 leaves of kale
spices (onion powder, garlic powder, smoked paprika, cayenne, sea salt…whatever trips your trigger)
Preheat oven to 400 degrees.
Remove tofu from packaging. Wrap in paper towels and press. (See above for specifics on
Wash potatoes (Water. No soap. That’d be icky.) Cut into bite sized pieces. Place potato pieces in small bowl, drizzle with olive oil and sprinkle with seasonings of choice (although I would NOT skip the smoked paprika). Toss until potatoes are well coated. Slide those little dudes out of the bowl and onto the baking sheet. Stick in oven and roast until you can insert fork (20-25 minutes). If you’re not hearing ‘stick a fork in me, I’m done’ right now, I just don’t get you.