When the potatoes are done cooking, transfer them to a large bowl with the butter, and mash until they're still pretty lumpy. Add the soy milk, and keep mashing until you reach the desired consistency. Set aside.
Place the tofu in a single layer in your air fryer basket, and sprinkle with the soy sauce and garlic powder, being sure to coat all of the tofu. Air fry at 400F for 20 minutes, shaking after 10 minutes.
Heat the oil in a large frying pan on medium-high heat. Add the kale and corn, and sprinkle with the garlic powder. Cook, stirring, until the kale turns bright green and begins to wilt, 4-5 minutes.
Add the rice vinegar, stirring well to coat the greens and corn, and cook just about two minutes more.
Divvy up the mashed potatoes between four large bowls, then pile on the kale/corn mixture and then the tofu.
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