Crispy Shredded Tofu & Rice Kale Salad

0 Start by preheating your oven to 400 degrees. Line a large metal baking sheet with parchment paper and set aside.
1 Use a box grater to shred your high protein super firm tofu. Spread on the baking sheet along with the leftover cooked rice. Season with the coconut aminos, garlic and salt and mix thoroughly. Spread into an even layer, using a second baking sheet if one is feeling too crowded. Transfer to the oven and bake for 25-30 minutes until golden and crisp, stirring halfway through. Remove and set aside, it will crisp up a bit further as it cools.
2 Meanwhile, add the kale to a large bowl and top with lemon juice and optional olive oil. Use your hands to massage for 15-30 seconds until tender. Divide between 4 serving bowls. Top with the cooked crispy rice and tofu, red pepper, onion, cilantro, and cashews.
3 Prepare the dressing by combining all of the ingredients in a jar and whisking to combine. Season to taste by adjusting the sriracha and maple syrup to your liking.
4 When you're ready to serve, pour the dressing over the bowls and enjoy!