Instructions

• Cook the potatoes in a pot of boiling water, then drain and allow to cool completely before slicing into 1 in (2.5 cm) pieces.
• Tear the tofu into bite-sized pieces and place between 2 sheets of kitchen paper. Press down on the tofu to remove any excess water.
• Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Add the potato pieces, season generously with salt and pepper, and cook for 12 to 15 minutes, stirring occasionally until golden brown. Then remove the potato from the skillet and set aside.
• Add the dried tofu pieces to the skillet, season with salt and pepper, and cook for 12 to 15 minutes, stirring every couple of minutes until golden and crispy. Add the tamari sauce and maple syrup, cooking for a further minute. Remove the tofu and set aside.
• Add the remaining tablespoon of olive oil to the skillet and cook the onions and garlic, seasoning the vegetables with salt and pepper. Cook for 4 to 5 minutes until soft, then add the kale and cook for another 2 to 3 minutes.
• Add the cooked potatoes and tofu back into the skillet, then add the cherry tomatoes. Cook for an additional 4 to 5 minutes, stirring occasionally until everything is heated through.
• Meanwhile, add all the sauce ingredients into a bowl and stir to combine.
• Serve the hash drizzled with tahini hot sauce and finish with a sprinkle of chili flakes, salt, and pepper.