Tofu, Potato, and Kale Bowl!! Vegan' it Simple!

Not quite winter... Not quite spring!!!
This is a time of anticipation, waiting for something green to pop out of the ground... ready to hear that the first CSA pickup has been scheduled....  ready to complain that I cannot eat another bowl of baby greens!!!!  For the time being spring seems a far way off, so we stick to basic ingredients.
This dish was not quite a soup, and not quite a stew!!!  Here's what you are looking at:

Soup Base:

• 1 can lite coconut milk
• 1 can of water(use the coconut milk can)
• 1 tablespoon green curry paste
• 2 teeth of garlic, pressed - minced
• 1 cube of Rapunzel Bouillon
• 4 medium sized potatoes cubed

Simmer for about 15 minutes or until potatoes are just beginning to soften. Add the following and simmer for 2 minutes:

• 1 cup frozen corn
• 1 bunch of kale coarsely chopped

While the soup was cooking I took the following sprayed with olive oil, and baked on parchment at 400 degrees for 15 minutes.  These were added at the end so that the kids did not have to have the onions and peppers:

• 2 pounds tofu large cubes (dusted with garlic powder and salt)
• 1/2 white onion
• 2 poblano peppers, cut in large pieces

This was satisfying, colorful, and most importantly easy!
My always there helper Cat....  Gabriel!!!!