Pierce the sweet potatoes, and cover each with aluminium foil. Bake for about 20-25 minutes.
Cube the Tofoo.
In a large pan, add the Ghee and pan-fry the tofu until golden on each side. Set aside on a dish and add the kale, dried fennel, Mexican seasoning and salt. Add a tablespoon of water to the pan to add some steam. Continue to pan-fry until crispy.
To serve, slice open the sweet potato, add the kale and tofu. Top with sunflower seeds, pumpkin seeds, spring onions and tamari.