Stir all ingredients together in a medium bowl and then put in the fridge for 30 minutes.

Over medium heat, in a medium sized sauce pan, cook the oil, onion, garlic and spices for 3-4 minutes. Then add all remaining ingredients, and simmer for about 10 minutes. Remove from heat.

Remove the excess water from the tofu by slicing it into 1/4 slabs, wrapping in 2 dishtowels and placing under very heavy books for 30 minutes. Or, use a tofu press to remove the water.

Heat your oven to 425 degrees. Cut the potatoes into 1/4" cubes and mix with the olive oil, paprika, cumin, and chili powder. Spread the potatoes onto a baking sheet, and roast for 25 minutes, stirring once halfway through.

Break the kale into bite sized pieces and place in a large bowl. Rub the tofu with the lime juice, minced garlic and salt, and set aside for about 20-30 minutes to allow the flavors to meld.

Remove the tofu from the press or books, and slice into bite sized pieces. Place the tofu in a large bowl, and add 1/3 to 1/2 c. of the BBQ sauce. Stir well so that all pieces are covered in the sauce.

Heat a large skillet over medium heat, and add the tofu. Cook for about 4 minutes, and then turn over and cook another 4 minutes.

Cook the pinto beans over medium low heat for 8-10 minutes, stirring often, until cooked through.

Divide the kale into 4 medium sized bowls. Top with the potatoes, tomatoes, shredded carrots, pinto beans, and tofu. Add the ranch dressing just before serving. Enjoy!