Rainbow Salad with Crispy Tofu and Popcorn Pumpkin Seeds

Marinade for Tofu:

• 2 Tablespoons Avocado Oil
• 1 teaspoon Curry Powder
• 1/2 teaspoon Black Pepper
• 1-2 Tablespoons Nutritional Yeast

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For Your Salad:

• 1 cup Shredded Purple Cabbage
• 8 Stems of Kale
• 1 Small Fennel Bulb
• 1 cup Shredded Carrots
• 1 can of Chickpeas
• 1/4 cup Banana Peppers          

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Dressing:

• squeeze 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. Make your tofu first! Press tofu to get all of the liquid out.
2. Chop up into small cubes.
3. Pour your Marinade over the tofu and mix.
4. Spread out tofu on air fryer sheet and air fry at 450 for 10 minutes.
5. Wash and De-stem the Kale
6. Chop up fine and massage kale with olive oil in serving bowl.
7. Wash and cut the purple cabbage, fennel and carrot finely.
8. Add all veggies into your bowl.
9. Top with banana peppers.  
10. Take tofu out of the air fryer and set aside to cool.  
11. Make your dressing.  Add all ingredients into a mason jar and shake!  
12. Pour of your salad.  
13. Say a prayer of gratitude, serve with love, and eat with joy.