Vegan Potato Taco Salad

Salad
400 grams russet potatoes (weighed before peeling, I used 389 grams)
1 Field Roast Mexican Chipotle sausage OR 4 oz tofu sofritas, drained (recipe below)
1 medium avocado
1 small roma tomato
1 cup Fresh Express green lettuce shreds (add more if desired)

Peel potatoes and dice into 1-inch cubes. Transfer to a small pot. Fill with water, rinse potatoes, and drain. Cover potatoes with water, place lid on pot, add salt if desired, and bring to a boil. Boil for 5-7 minutes until you can pierce the potatoes with a fork. Drain.
Meanwhile, dice the sausage, avocado, and tomato.
In a large bowl, toss potatoes, sausage, avocado, and tomato. Top with lettuce.
Makes 2 entree servings or 4 side salad servings.

Tofu sofritas
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
2 tbsp tomato paste
12.3 tetra box extra-firm tofu, crumbled
1 cup vegetable broth

Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and broth, cooking until the liquid has reduced and the flavors have melded, about 5 minutes.

Altered from http://www.danaslatkin.com/vegetarian-recipes/farmgirl-tofu-chile-sofritas/