2 medium potatoes
1 tablespoon olive oil
Salt and pepper

16 ounces (1 block) tofu, drained
3/4 tsp chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
2 tablespoons nutritional yeast
1/2 - 1 teaspoon turmeric
Juice of 1/2 lime

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 poblano pepper, chopped
1 tomato, chopped
1/2 jalapeno pepper, diced

1/2 bunch kale, chopped
1 8-ounce package Upton's Naturals Chorizo Seitan
1 cup shredded vegan cheddar cheese

2 avocados, sliced or cubed
1/2-3/4 cup salsa
Jalapeno slices (optional)
Hot sauce (optional)

2 medium potatoes 1 tablespoon olive oil 16 ounces (1 block) tofu, drained 3/4 tsp chili powder 1/2 teaspoon garlic powder 1/4 teaspoon smoked paprika 2 tablespoons nutritional yeast 1/2 - 1 teaspoon turmeric 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 poblano pepper, chopped 1 tomato, chopped 1/2 jalapeno pepper, diced 1/2 bunch kale, chopped 1 8-ounce package Upton's Naturals Chorizo Seitan 1 cup shredded vegan cheddar cheese 2 avocados, sliced or cubed 1/2 -3/4 cup salsa

Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. Chop potatoes into 1-inch cubes. Toss in olive oil and salt and pepper. Roast until crisp and tender, 35-40 minutes. Set aside.
Slice tofu into 1-inch cubes and place in a medium bowl. Add the chili powder, garlic powder, smoked paprika, nutritional yeast, and lime juice. Stir to coat the tofu cubes. Set aside.
Add olive oil to large cast iron skillet and add the onion and garlic. Saute onion and garlic for 3 minutes, then add poblano peppers and saute for 3 more minutes. Add tofu and cook until browned and crispy. Use the other half of the lime to deglaze the pan, as needed.
Add tomato, kale, roasted potatoes, and chorizo and cook for 5-6 more minutes, or until the kale is tender. Add cheese and stir so it melts into the scramble.
Served topped with avocado, salsa, and jalapeno slices and hot sauce, if using.