Blackened Tofu Bowls

0 Slice the tofu into 8 slabs and blot dry with a paper towel.
1 Whisk the coconut aminos and maple syrup together and brush each piece of tofu to lightly coat (reserve extra liquid). Generously sprinkle with the blackened seasoning on all sides - don't be shy.
2 Heat a large cast iron or nonstick skillet over medium heat and add 1 tbsp of cooking oil or water to coat. Cooking oil is best for extra crispiness, but you can definitely make it oil-free.
3 Add the tofu in a single layer and cook untouched for 4-5 minutes, basting with the extra sauce. Flip and repeat on the other side, basting again. It should be nice and crisp! *Flavor tip: Pouring a little melted butter (~1 tbsp) over the tofu steaks while they're cooking will enhance the flavor and texture even further.*
4 While it cooks, make the salsa by combining all the ingredients in a bowl and seasoning to taste.
5 Prepare the crema by whisking together the yogurt, lime juice, maple syrup and salt.
6 Drizzle the kale with lemon juice and olive oil and massage for 15-30 seconds until tender.
7 Add the rice and kale to a bowl and top with blackened tofu. Add salsa and drizzle with crema.