Spicy Potato & Tofu Kale Salad

Let me start off by saying, I LOVE THIS RECIPE!!!! The other night my fiance created this for dinner and it just knocked it out of the park. So tasty, filling, and just overall satisfying.

What I love so much about it is how versatile it can be. By switching out the type of potato or seasoning, it creates a completely different but equally as delicious bowl. That being said, my favorite would still be this combo with a garlic caesar dressing. Classic but so fricken good.

Ingredients

potatoes:

• 1 russet potato, medium diced

• 1 jalapeño, small diced

• 1 green bell pepper, medium diced

• 1/2 red onion, small diced

• 1 tsp paprika

• 1/2 chili pepper

• salt and pepper, to taste

• Olive oil

tofu:

• 14 oz firm tofu, medium diced

• Oregano

• Garlic powder

• Onion powder

• Paprika

• Chicken less seasoning

• Black pepper

• Olive oil

salad:

• Kale

• Field greens

Preheat the oven to 425 degrees.

Cut the potato, jalapeño, red onion, and bell pepper to size and mix with paprika, chili pepper, salt, and pepper in a medium bowl with light olive oil and put aside.

Cut the tofu to desired size and place into a medium bowl with oregano, garlic powder, onion powder, paprika, chickenless seasoning, and black pepper to your desired taste.

Lightly grease two baking pans and spread each mixture evenly on both pans, bake until the potatoes are tender and the tofu is crispy about 20-30 minutes.

While cooking, prep and clean your salad greens and choose your dressing, I prefer Mother Raw garlic Caesar with this blend.

Once done, assemble and enjoy :)

If you try this recipe, tag me @samanthasplate_ on Instagram! 🤍