• 2 bunches kale cut into slices (remove the ribs as much as possible)
• 1/2 cup sliced red onion
• 2 medium heirloom tomatoes cut into slices
• 1 tbsp avocado oil

tofu

• 14 ounces extra firm tofu cut into cubes
• 1 tsp sriracha
• 2 tbsp liquid aminos
• 1 tbsp arrowroot flour

dressing

• 1/3 cup vegan mayo or coconut yogurt
• 1 tbsp liquid aminos
• 1.5 tbsp balsamic glaze
• 1/2 tbsp minced garlic
• 1 tsp onion powder
• 1/4 cup veggie stock
• 1 tsp poppyseeds
• juice of 1/2 small lemon