Wrap the tofu in a few paper towels and press out any excess moisture. Repeat once or twice until the tofu had dried considerably. Cut into cubes and place in a resealable container.

In a bowl, whisk together remaining ingredients and pour over tofu cubes. Gently move them around so they all get coated. Let sit on the counter for at least one hour or refridgerate up to overnight for best taste.

For the crunchy seeds

Preheat the oven to 325° F. On a rimmed baking sheet lined with parchment, spread pumpkin seeds, sunflower seeds and sesame seeds. Drizzle over maple syrup, olive oil and salt. Toss to combine.

Press the mixture in an even layer (about a 1/4 inch thick) and bake for 15 minutes or until golden brown. Let cool for at least 15 minutes before breaking into chunks.

In the conatiner of a high speed blender or food processor, add tahini, garlic, olive oil, maple syrup and salt. Blend until smooth.

Add in water and blend again scraping down the sides as needed. If the dressing seems to thick add another tbsp of water.

Divide the kale blend among bowls and top with tofu feta, orange slices, avocado, crunchy seeds and a drizzle of maple tahini dressing. Enjoy!