Nutritious Bowl with Kale and Baked Tofu

For massaged kale: Add 1 tablespoon tahini, juice of half a lemon, and a sprinkle of salt and pepper to kale, then massage with hands until it shrinks and turns bright green, adjusting seasoning if needed.

For baked tofu: Preheat oven to 400F, mix 1 tablespoon tahini, a pinch of salt, and 1 tablespoon sweet chili sauce, toss with tofu pieces, place on a lined baking sheet, and bake for 20 to 25 minutes.