For the tofu:

1. Preheat the oven to 400ºF.
2. Remove the thawed tofu from its package and tear into bite sized pieces. Pat dry with some paper towel and then transfer to a large bowl.
3. Add the arrowroot, tamari, nutritional yeast and salt to the bowl and toss gently to combine.
4. Heat a cast iron skillet over medium heat and drizzle in the oil. Once hot, add the tofu to the skillet and let it just start to brown on all sides, about four to five minutes. Transfer to the oven and bake for 12 to 14 minutes, until crispy. Set aside.

For the dressing:

1. Combine the drained cashews with all other ingredients from the oil to the salt in a high powered blender. Blend on high until smooth and creamy. Set aside.

For the salad:

1. Heat a small skillet over medium heat.
2. Toss the pumpkin seeds with the oil, nutritional yeast, chili powder and salt in a small bowl.
3. Once the skillet is warm, add the seeds and cook, tossing often, until toasted and starting to pop, about five minutes. Set aside.
4. Add the kale to a large salad bowl and pour in about half the dressing, toss to combine. Add the onion, tofu and pumpkin seeds and toss again. Add more dressing if needed (it depends on your preference) and serve with avocado. Enjoy!