preheat the oven to 400 degrees fahrenheit. prepare the tofu by pressing out excess moisture and cut it into cubes.

cut the delicata squashes into small pieces and halve the brussels sprouts. toss the delicata squash and brussels sprouts and tofu in avocado oil, spread them on a baking sheet, and bake at 400 degrees for 25-28 minutes or until they are tender and slightly crispy.

in a large mixing bowl, massage the lacinato kale with avocado oil until it becomes tender. once the tofu, squashes, and brussels sprouts are done baking, let them cool slightly. add the baked tofu, roasted squashes, brussels sprouts, toasted pecans, cooked quinoa, and crumbled vegan feta to the bowl with the massaged kale.

in a separate bowl, whisk together the fresh orange juice, runny tahini, minced garlic cloves, ginger juice (or grated ginger), liquid aminos, and maple syrup to create the dressing. if the dressing is too thick, thin it out with vegetable broth to reach the desired consistency.

pour the dressing over the salad and toss everything together until well coated. serve the salad immediately, or refrigerate for a while to let the flavors meld before serving. enjoy your delicious and nutritious kale and tofu salad with orange-tahini dressing!