1mediumRed Potato, diced(Yukon Gold potato works too)
1/2largeRed Onion, chopped
2handfulsKale, destemmed and chopped(about 1 cup packed)
12.3ozTofu, silken, extra firm(I used Mori-Nu brand)
1/2tspBraggs 24 Herbs & Spices Seasoning(or more to taste)
1/2tspOnion Powder, unsalted(or more to taste)
1/2tspGarlic Powder, unsalted(or more to taste)
1/4tspGround Tumeric(or more to taste)
1TbspNutritional Yeast(or more to taste)
1/4tspKala Namak (Black Mineral Salt)(optional)
Scrub potato and rinse well. Dice potato and place into steamer basket in a pot with water. Steam for 5 minutes. Remove from heat.
While diced potatoes are steaming, chop red onion into small pieces. Add to a non-stick pan. De-stem and chop kale. Add to pan with onions. Sautee for 5 minutes on medium high heat. Add a splash (1tbsp) of water if need to keep veggies from sticking to pan. Move sauteed veggies to one side of pan.
Remove tofu from packing and drain. Add tofu to pan with sauteed kale and onions. Using the back of a large spoon, mash tofu to desired crumbled texture.
Add all spices to tofu. Gently stir spices thru tofu and heat for about 3-4 min. Add the steamed cubed potatos to pan and mix the entire mixture together until well combine. Taste and adjust spices if desired. Enjoy!