| Hippie Bowl | (serves 4)

2 (14-ounce) extra packages firm  tofu
¼ cup coconut sugar
3 tablespoons low-sodium soy sauce or Tamara
3 tablespoons sambal oelek (chile paste)
1½ tablespoons apple cider vinegar
3 tablespoons toasted sesame oil

1 cup millet (you can also use quinoa or brown rice)
2 cups  low-sodium vegetable broth
2 tablespoons extra-virgin olive oil or coconut oil
3 cloves garlic, minced
4 cups  stemmed, chopped kale
4 cups  (about  5 ounces) baby spinach
Sea salt
Juice of ½ lemon
4 carrots, shaved into ribbons
1 cup sprouts (broccoli, pea, or micro greens)
2 avocados, peeled and quartered
Tahini Citrus Miso Dressing (recipe below)

In a shallow dish, whisk together the coconut sugar, soy sauce, sambal oelek, vinegar, and sesame oil. Drain and press the tofu between the layers of a folded dish-towel to absorb any excess liquid. Cut each block into 1-inch  squares; toss them in the marinade and let soak for at least 30 minutes—a few hours is even better—flipping them halfway through. Preheat the oven to 475ºF.

For the spiced sunflower seeds, heat a nonstick skillet over medium heat and toast the sunflower seeds until just fragrant, about 2 minutes. Add the salt, cayenne, and sugar and toss them around until the sugar is hot enough to stick to the seeds, 8 to 10 minutes. Transfer to a piece of parchment and spread  out in a single layer to cool. The seeds can be made up to 3 days ahead  and stored in an airtight container.

In a small pot over medium-low heat, add the millet and toast for a few minutes until you hear  them start to pop. Add the broth, bring  it to a boil, turn it down to a simmer and cover and cook for 15 to 18 minutes, until millet is tender. Turn  off the heat, remove  the lid, fluff with a fork,  and stir in 1 tablespoon of the oil. Cover it again and let sit until ready to use.

Spread the tofu on a rimmed baking  sheet lined  with parchment; it’s okay if some of the marinade drips. Bake for 20 to 25 minutes, tossing halfway  through, until the edges are browned.

To sauté the greens, heat the remaining 1 tablespoon of olive oil over medium heat in a large skillet, add the garlic, and sauté until fragrant. Add the kale and spinach in batches with a pinch of salt and the lemon  juice and sauté just until wilted, about 2 minutes.

Assemble your bowl with a portion of the millet, and then add your other toppings in quadrants on top: a scoop of tofu beside the warm greens,  the carrot ribbons next to the sprouts. Top with some avocado, a hearty sprinkle of spiced sunflower seeds, and a generous drizzle  of the tahini dressing.

| Tahini Citrus Miso Dressing | (makes about 1 cup)