• 180g tofu Tofu, firm
• 40g kale Kale, raw
• 60g cherry tomatoes Cherry Tomatoes
• 60g carrots Carrots, raw
• 15g pumpkin seeds Pumpkin Seeds
• 12g tahini Tahini
• 15g lemon juice Lemon Juice

1. 1

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

2. 2

   Whisk together the tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, cherry tomatoes and carrot with half the dressing.

4. 4

   Top with the crispy tofu and pumpkin seed, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.