Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the Russet potato into even wedges and place them in a large mixing bowl.
Toss the potato wedges with the extra virgin olive oil, half of the garlic powder, half of the smoked paprika, and half of the sea salt and black pepper.
Spread the wedges in a single layer on the prepared baking sheet and roast for 25-30 minutes until they are golden brown and crispy on the outside.
While the potatoes are roasting, bring the water to a boil and pour it over the dry textured vegetable protein in a heat-proof bowl.
Let the protein sit for 10 minutes to rehydrate, then drain any excess liquid and stir in the remaining garlic powder, smoked paprika, sea salt, and black pepper.
In a small bowl, whisk together the nonfat Greek yogurt and half of the fresh lemon juice until the sauce is smooth and creamy.
Toss the mixed salad greens with the remaining lemon juice in a separate bowl.
Once the potatoes are done, top the wedges with the seasoned textured vegetable protein and the shredded cheddar cheese, then return to the oven for 2-3 minutes until the cheese is melted.
Arrange the loaded potato wedges on a large platter alongside the dressed salad greens and drizzle everything with the tangy lemon-yogurt sauce before serving.