Directions

• Bring a medium pot of water to a boil, and simmer the cubed potatoes for about 10-15 minutes, or until soft enough to pierce easily with the point of a knife. Note that the smaller you dice the potatoes, the more quickly they’ll cook.
• Drain the potatoes, and if they’re already quite soft, you may want to rinse them in cold water to prevent them from cooking any further. Set aside.
• In a large bowl, combine the chopped kale, crumbled tofu, black beans, chopped tomatoes, and capers.
• Drizzle the salad with your red wine vinegar, and then sprinkle with ground black pepper.
• Toss everything together, then serve and enjoy.