Vegan Asian Sesame Tofu Kale Salad - Sprinkles & Sea Salt

Ingredients

• 1 16oz block extra firm tofu
• 2 tbsp olive oil
• salt
• 1/2 cup tahini
• 1/4 cup low sodium soy sauce
• 1 tsp sesame oil
• 2 tbsp hot water
• 1 tbsp sesame seeds
• 2 tsp agave
• 2 tbsp rice wine vinegar
• 8 cups kale, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Crispy Sesame Tofu
• 1 15oz can mandarin oranges in light syrup, drained
• 1/2 cup pickled carrots*
• 1/4 cup pickled onions*
• 1/2 cup sugar snap peas, halved
• 3 green onions, white stems removed, chopped small
• 2 tbsp slivered almonds
• 1 large avocado, peeled, pitted and sliced