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Prepare tofu bacon according to these instructions.
Heat a large skillet to medium and add 2 tbsp olive oil.
Add onion and sauté 5-7 minutes, until softened. Add garlic and continue cooking 1-2 minutes. Increase heat to medium-high and add diced sweet potato, salt, pepper and ¼ cup water. The steam will help cook the potatoes faster. Once the pan dries out, add another ¼ cup of water, up to ¾ cup total, until the potatoes are fork tender.
Add remaining olive oil and let the potatoes crisp up around the edges. Add the tofu bacon and kale and continue cooking until wilted.
Serve topped with vegan cheese, avocado and hot sauce.