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Cooking Tips You Should Know
- Use firm or extra-firm tofu to achieve a better texture when cooking.
- Press the tofu well to remove excess moisture before crumbling it.
- Cook the potatoes until they are golden and crispy for the best contrast in texture.
Ingredients 0/10
Why This Recipe Stands Out
Step 1
Put the potatoes in a big pot, cover them with salted water, and bring it to a boil. Lower the heat and let them simmer until they’re tender, which should take about 10 minutes. Drain them well and set aside.
Step 2
Heat 1 1/2 tablespoons of olive oil in a skillet or on a griddle. Add the potatoes and gently smash each one down to about half an inch thick using the back of a spatula. Cook them until they’re golden and crispy on both sides, about 3 minutes per side. Season with some pepper, then transfer the crispy potatoes to a large bowl.
Step 3
In the same pan, warm the remaining olive oil over medium-high heat. Toss in the kale, cabbage, onion, and bell pepper, and sauté everything for around 3 minutes until the veggies start to soften. Crumble the tofu over the veggies, pour in the soy sauce, and keep cooking until the liquid has mostly evaporated, about 3 to 5 minutes.
Step 4
Season the mixture with salt and pepper, then add it to the bowl with your crispy smashed potatoes. Give everything a good mix, and you’re ready to dig in!
