Preheat oven to 375 degrees Fahrenheit.

Add the potatoes, two tablespoons of olive oil, 1 teaspoon smoked paprika, ¼ teaspoon garlic powder and ¼ teaspoon of salt to a large bowl and stir until well combined.

Lay the potatoes out on a lined baking sheet and place in the oven for 30 minutes, tossing halfway through.

Heat a large saute pan over medium heat and add 3 tablespoons of olive oil. Add the onion to the pan and saute for 3 minutes. Add the red pepper, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder and ¼ teaspoon of salt and cook for 10 minutes.

Add kale and water to the pan and cover. Cook for an additional 10 minutes or until the kale is wilted. Remove the kale mixture from the pan and set aside.

To a large bowl, add the crumbled tofu, chili powder, ½ teaspoon garlic powder and ½ teaspoon of salt. Stir until well combined.

Using the same sautee pan, heat over medium heat. Add the vegetable oil and tofu mixture and stir often for 5-7 minutes.

Compile the bowl with potatoes, kale mixture and tofu and top with your favorite hot sauce.