Baked Tofu

1. Make the Easy Baked Tofu in advance or right before making the salad.
2. Drain the tofu and press it gently between towels to remove extra moisture.
3. Cut tofu into ¾-inch cubes and place them in a shallow dish.
4. In a small bowl, mix soy sauce, vinegar, maple syrup, garlic powder, and onion powder.
5. Pour over the tofu and toss gently to coat.
6. Cover and marinate for at least 30 minutes in the fridge.
7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Spread the tofu in a single layer on the sheet, pouring any leftover marinade on top.
9. Bake for 25–30 minutes, tossing halfway through, until the edges are golden.
10. Serve immediately or store in a sealed container in the fridge for up to 4 days.

Salad Dressing

1. Add all dressing ingredients to a bowl.
2. Whisk in boiling water a little at a time until smooth and at your desired consistency (about ½ cup water).

Salad

1. Remove large kale stems and finely chop the leaves.
2. Massage kale lightly in a large bowl to soften.
3. Drain the liquid off the chickpeas, and keep the aquafaba for another use. Rinse and pat dry.
4. Shred the carrot and cabbage, then slice the green onions.
5. Add everything to the bowl and toss.
6. Divide the salad into bowls or make one large salad, top with tofu and almonds, and drizzle with dressing.
7. Add garnishes like sesame seeds or parsley, if using.