Kale and Couscous Tofu Bowls with Orange Tahini Dressing

INGREDIENTS

Avocado, large pitted and peeled

1 1/2 cups

Heirloom cherry tomatoes

6 cups

Kale

1 14 ounce package

Tofu, extra firm

2 tbsp

Chile paste

7 tbsp

Honey, raw

1 tbsp

Lemon juice

1 tsp

Sriracha

1/2 cup

Tahini

2 tbsp

Tamari or soy sauce

Salt and black pepper

1 tbsp

Apple cider vinegar

2 tbsp

Olive oil, extra virgin

4 tbsp

Sesame oil

1 tbsp

White wine vinegar

2 tbsp

Sunflower seeds, roasted

1/3 cup

Orange juice