The tofu is is based on a recipe from Vegan Soul Kitchen–basically, dredged in olive oil, rubbed with spices, and pan-fried (in coconut oil, in my case). To go with, I cooked up some quinoa in the clay cooker, but took the extra step of sauteeing a shallot, bay leaf, and pinch of turmeric in coconut oil, then toasting the dry quinoa with it before adding water. It turned out nice and fluffy and gently flavored. Finally, I made a quick sauce to cook the kale in: half a big white onion, sliced into thin quarter moons, sauteed before adding a dash (maybe ¼ cup?) tomato puree, vegetable broth, apple cider vinegar, a tiny splash of liquid smoke, and two cloves of garlic (microplaned to oblivion, natch). I added some diced tomato to my plate just to jazz it up.