Press tofu for 20 minutes to get out the extra water. If you have the extra firm tofu that's not in water you can skip this step.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Once you've pressed the tofu, cut it into small squares.
Mix Tamari, Balsamic Vinegar, Garlic Powder, Oregano and Turmeric in a bowl.
Dunk tofu in marinade making sure all sides are coated and place on parchment paper.
Bake for 20 minutes and then flip tofu. Bake for another 20 minutes on the other side.
Let cool before serving. If you have any leftovers, keep it in an air tight container in fridge for 3-5 days.
Dairy-Free Caesar Dressing
If you do not have a high speed blender, the cashews will need to be soaked in warm water for 1-2 hours.
Put all the ingredients in the blender and blend until smooth and creamy. Be sure to taste with a piece of lettuce or other veggie. Adjust seasonings to your liking.
TIP: If you're using the seaweed sheets, start with half a sheet. Taste and then add more. Same goes with the garlic. Start with 4 and add more if you prefer. I like a lot of garlic so I used 6. Store in the fridge for 5-7 days.
Salad
Bring 1 cup of water to boil with 1/2 cup quinoa.
Once it boils, bring it to a simmer. Cover pot and let it simmer for 12-15 minutes, until all the water is soaked up. Fluff quinoa with a fork and set aside.
Chop kale really fine. I like to use my food processor to chop it. See how here.
Place kale in a big bowl and pour half the Caesar dressing on it. Massage it into the kale really well with your hands. The kale should become soft and wilted. If you need more dressing add it. You can also save the rest of the dressing to put on top of individual salads after it's divided.
TIP: If you allow the dressing and kale to "marinate" for a while it helps the flavors absorb into the kale even more. It's not necessary, but allowing 30 minutes or until the next day makes a difference.
The quinoa and tofu can be mixed in or added on top of each serving. I like to divide the kale between bowls then add toppings individually. This salad will last in the fridge from 3 to 5 days.