Rainbow Salad with Crispy Tofu and Popcorn Pumpkin Seeds

Ingredients

• 2 tablespoons avocado oil
• 1 teaspoon curry powder
• 1/2 teaspoon black pepper
• 1-2 tablespoons nutritional yeast
• 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
• squeeze 1 lemon
• 1/4 cup tahini
• 1/2 teaspoon turmeric
• 2 tablespoons agave
• 1 teaspoon salt
• 1/4 cup water