• Preheat the oven to 425°F.

Make the spice blend

• In a small bowl, stir together the garlic powder, onion powder, paprika and dried thyme. Set aside

Roast the mushrooms & tofu

• On a large baking sheet, combine the sliced mushrooms, cubed tofu, olive oil, spice blend, salt, and pepper. Toss with your hands to combine, evenly coating all the pieces of mushroom and tofu. Spread everything out as much as you can and pop it in the oven. Roast for 25 minutes, flipping and stirring at the halfway point. The mushrooms and tofu are ready when they’re browned and tender.

Make the garlic cashew dressing

• In an upright blender, combine the cashews, water, garlic, nutritional yeast, lemon juice, Dijon, Worcestershire sauce, salt, and pepper. Blend on high until completely smooth and fluid, about 1 full minute. Set aside.

Make the bread crumb topping

• Set a medium skillet over medium heat. Once hot, pour in the olive oil and swirl it around. Add the bread crumbs, remaining spice blend, salt, and pepper. Stir regularly until the bread crumbs have turned deep golden brown and have dried out a bit, about 5 minutes. Set aside to cool a bit.

Assemble the salad

• Place the kale in your serving bowl. Add the lemon juice, olive oil, and some salt and pepper. Using your hands, rub/“massage” the kale until it has softened up a bit.
• Drizzle half of the garlic cashew dressing over the kale and toss lightly. Sprinkle half of the bread crumbs. Arrange the roasted mushrooms and tofu on top and drizzle the remaining dressing over that. Finish with the remaining bread crumbs and enjoy!