1 14-oz. package extra firm tofu, drained and cubed
1/2 cup almond milk (or other non-dairy milk)
3 Tbsp. nutritional yeast
1 tsp. salt
1/2 tsp. ground turmeric
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
2 Tbsp. olive oil
2 medium potatoes, peeled and diced
1/2 cup onion, diced
2 cups kale, chopped
2 cloves garlic, minced
To a blender, add tofu, almond milk, nutritional yeast, turmeric, salt, paprika, and black pepper. Blend until smooth, and set to the side. Turn on the oven to 400 degrees Fahrenheit to preheat. To a 9-inch cast-iron skillet over medium heat, add oil, potatoes, and onion. Let cook, stirring occasionally until potatoes start to soften—about 8-10 minutes. Add kale, and garlic, and let everything cook a couple more minutes. Remove from heat, and add the tofu mixture. Gently stir it all together and then spread until smooth. Bake about 30 minutes. Let it cool for a couple of minutes before slicing and serving.
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