Preheat the oven to 425F/218C. Line a baking sheet with parchment paper. Peel and cube the sweet potato. Bake for 20 minutes or until cooked through.
Sauté, air fry, or bake the tofu.
Slice the mushrooms. Preheat a non stick pan over medium heat. Add the mushrooms to the pan and season with salt and pepper. Cook for a few minutes, then bring together the mushrooms at the center of the pan.
Top the mushrooms with a heavy smaller pan or a small plate with something heavy on top. Leave to cook for a few minutes.
Remove the pan/plate and mix the mushrooms.
Season with liquid aminos and smoked paprika.
Bring the mushrooms back at the center of the pan and put back the heavy pan/ plate on top to cook for a few more minutes.
Lightly steam the chopped kale.
Add all ingredients to a bowl and serve.