preheat the oven to 400°f (200°c). press the tofu to remove excess water. once pressed, crumble the tofu into small pieces.

in a bowl, mix the crumbled tofu with 1 tbsp arrowroot starch, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp sea salt. coat the tofu well. spread the coated tofu on a baking sheet lined with parchment paper.

bake the tofu for 20-22 minutes, or until golden and crispy. set aside to cool.

place the shredded kale in a large mixing bowl. drizzle with a little bit of avocado oil and massage the kale for a few minutes until it becomes tender. add the chopped romaine to the bowl with the massaged kale.

add the finely sliced green onion, shredded honeycrisp apple, and roasted cashews to the bowl. toss to combine.

in a small bowl, whisk together the juice of 1/2 small lemon, 1 tbsp rice vinegar, 1.5 tbsp sesame oil, 1 tbsp maple syrup, 1/4 cup runny peanut butter, 1 tbsp minced garlic, 1 tbsp dijon mustard, 1/2 tsp onion powder, sea salt to taste, and 1/4 cup water until smooth and well combined

add the baked tofu to the salad mixture. drizzle the dressing over the salad and toss well to combine.

serve the salad immediately or refrigerate for up to a few hours before serving. enjoy your sesame greens and tofu powerbowl salad!