preheat oven to 400 degrees fahrenheit. press as much water out of the tofu as possible by wrapping it in a clean towel and placing something heavy on top for at least 15 minutes.

crumble the tofu into small pieces and spread them on a baking tray. sprinkle the tofu with 1/3 cup shredded coconut, 1/2 tsp garlic powder, 1/2 tsp onion powder, and sea salt to taste.

drizzle a couple of tablespoons of avocado oil over the tofu mixture. bake in the preheated oven for 15 minutes.

remove the tray, gently toss the tofu to ensure even baking, and return to the oven for another 10-12 minutes until the tofu is golden brown and slightly crispy.

cool the wild rice according to package directions. cut the broccoli into florets and steam for 3-4 minutes until just tender.

transfer the steamed broccoli to a baking tray, drizzle with avocado oil, and bake in the preheated oven (can bake at the same time as tofu) for 20 minutes, turning once halfway through, until the broccoli is slightly crispy.

once the tofu, broccoli, and wild rice have cooled, add them to a large salad bowl. add 2 cups of chopped spinach, 1 large diced avocado, and 1/2 cup of chopped almonds to the bowl.

in a small bowl, whisk together 1/3 cup runny tahini, 1/4 cup thick coconut yogurt, the juice of 1/2 lime, 1/2 tbsp dijon mustard, 1 tbsp maple syrup, 1/2 tbsp rice vinegar, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp sea salt until smooth and well combined.

pour the dressing over the salad and toss until everything is evenly coated. serve immediately and enjoy your delicious, nutritious salad!