If you're baking your tofu, preheat the oven to 425F now.
Make the Mashed Potatoes
When the potatoes are done cooking, transfer them to a large bowl with the butter, and mash until they're still pretty lumpy. Add the soy milk, and keep mashing until you reach the desired consistency.
Cover the bowl, so it stays warm, and set it aside.
Make the Tofu While the Potatoes Cook
In the air fryer: Place the tofu in a single layer in your air fryer basket, and sprinkle with the soy sauce and garlic powder, being sure to coat all of the tofu. Air fry at 400F for 20 minutes, shaking after 10 minutes.
In the oven: In a large bowl, toss the tofu with the soy sauce and garlic powder. Transfer to a lined baking sheet, leaving any excess liquid in the bowl. Bake for 30 minutes, flipping the tofu after 20 minutes.
Cook the Kale and Corn when the Tofu has 10 Min. Remaining
Heat the oil in a large frying pan on medium-high heat. Add the kale and corn, and sprinkle with the garlic powder. Cook, stirring, until the kale turns bright green and begins to wilt, 4-5 minutes.
Add the rice vinegar, stirring well to coat the greens and corn, and cook just about two minutes more.
Assemble Your Bowl
Divvy up the mashed potatoes between four large bowls, then pile on the kale/corn mixture and then the tofu.
You can also pile on your favorite toppings! Ours include: pickled jalapeños, roasted cashews, green onions, sriracha, and vegan mayo. Maybe not all in the same bowl.
Cooking time is for the air fryer method. If you cook in the oven, you're looking at closer to 40 minutes.
Nutritional information does not include optional toppings.
Vegan Mashed Potato Bowl from Glue & Glitter, https://www.glueandglitter.com/2018/09/17/vegan-mashed-potato-bowl/