Tofu Hash With Smashed Potatoes
In a large pot of salted water, bring potatoes to a boil. Reduce heat to medium-low and simmer for about 10 minutes until potatoes are tender. Drain in a colander.
Heat 1½ tablespoons of olive oil in a pan and add potatoes.
Using the back of a spatula, carefully smash each potato to about ½-inch thickness. Sear potatoes on each side for about 3 minutes until they’re crispy. Season with pepper and transfer to a large bowl.
Meanwhile, heat remaining olive oil over medium-high heat in a pan. Add kale, cabbage, onion, and bell pepper, and sauté for about 3 minutes.
Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking for 3 to 5 minutes until any liquid has evaporated.
Mix with the potatoes and season with salt and pepper.