INGREDIENTS
2
medium-sized Russet potatoes
1 tsp
extra virgin olive oil, plus more for oiling potatoes and muffin tin
Salt & pepper,
1/2
orange or red bell pepper, diced
1/4 cup
diced onion
1
garlic clove, minced
1
leaf curly kale, rib removed, roughly chopped small
1 14 ounce package
firm tofu, drained
1/4 tsp
turmeric
1/2 tsp
kala namak (black salt)
1/2 tsp
paprika
1/2 tsp
cumin
1 tsp
nutritional yeast flakes
1
batch creamy cashew queso or nut-free vegan nacho cheese sauce
Garnish: cilantro (optional)