Kale Tofu Salad with Chessy Pumpkin Seeds

For the salad:

• 2 tablespoons avocado oil
• 1 teaspoon curry powder
• 1/2 teaspoon black pepper
• 1 - 2 tablespoons nutritional yeast
• 1 block tofu, sliced
• 8 stems of kale
• 1 cup shredded cabbage
• 1 fennel bulb, thinly sliced
• 1 can chickpeas, drained
• 1/4 cup banana peppers
• 1 cup pumpkin seeds
• 2 tablespoons nutritional yeast

For the dressing:

• Juice of 1 lemon
• 1/4 cup tahini
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 2 tablespoons agave
• 1 teaspoon salt
• 1/4 cup water

1. Prepare the tofu. Add the avocado oil, curry powder, black pepper, and nutritional yeast to a bowl with the sliced tofu, coating to combine. Cook in air fryer for 10 - 12 minutes or place on baking sheet and bake at 350 for 10 - 15 minutes. Set aside.
2. Prepare the pumpkin seeds. Add a little oil to a stovetop pan and bring to a low heat. Add the pumpkin seeds and cook for a few minutes until the begin to pop and turn slightly golden. Remove from heat and add nutritional yeast and salt. Place in bowl and set aside.
3. Make the dressing. Add all ingredients to a small blender and blend until smooth. Set aside.
4. Prepare the salad. Add kale, cabbage, carrots, fennel, chickpeas, and banana peppers to a large bowl and toss together. Add the pumpkin seeds and tofu, and toss with dressing.
5. Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness. ❤️