1. Preheat the oven to 425° F.
2. Prep the tofu. Press and drain the excess liquid from the tofu and cut it into small cubes.
3. Prep your veggies. Cut the potatoes into quartered pieces, slice the cucumbers to your desired size, chop the onion into medium-sized quartered pieces, and shred the carrot. Set aside.
4. Mince the garlic.
5. Juice half of a lime.

Peri-Peri Tofu

1. In a medium-sized bowl, add the tofu cubes and drizzle with the soy sauce. Coat and toss the tofu cubes in the cornstarch and set aside.
2. In a small bowl, mix together the peri-peri sauce and maple syrup.
3. Add 2 tablespoons of oil to a skillet or wok over medium heat.
4. Add the tofu and brown on all sides until the tofu cubes are crispy.
5. Reduce the heat to low, add the peri-peri sauce, and toss the tofu to fully coat. Cook until the sauce thickens then remove from heat.

Roasted Potatoes & Onions

1. In a bowl, add the chopped potatoes, olive oil, garlic powder, salt, and pepper. Toss until the potatoes are fully coated with the oil and seasonings.
2. In the preheated oven, roast potatoes for 20 minutes on a lined baking sheet. Remove the baking sheet from the oven, add the onions, and finish roasting for 5-7 minutes.

Lime Yogurt Sauce

1. In a small bowl, mix together the yogurt, lime juice, minced garlic, salt, and pepper.

Kale Salad

1. Add the kale and olive oil to a bowl and massage the kale until tender.
2. Top with the sliced cucumbers and carrots.