Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Toss tofu in olive oil and salt and pepper to taste. Place on prepared baking sheet.
Bake tofu for 20-25 minutes, until edges are crispy.
Meanwhile, prepare the rest of the salad.
Wash the kale and tear off leaves from the stem. Use a food processor slicing blade to shred the kale. (You can also use a knife to cut the kale, it will just take a bit longer). Place kale in a large mixing bowl.
Whisk together all dressing ingredients until well combined. Pour over the kale and mix thoroughly.
Peel oranges and slice into 1/4 inch thick rounds. Then slice each round into quarters.
Add oranges, cucumber, avocado, and tofu to the salad bowl and toss to combine.
Sprinkle with hemp hearts and sesame seeds and lightly toss once more.
If making this recipe ahead of time, you can toss the kale in the dressing ahead of time, but keep the rest of the ingredients separate until ready to eat to avoid any ingredients getting soggy.
Keywords: kale citrus salad, vegan, gluten free, oranges, kale