|1. ||Preheat the oven to 450 F.|
|2. ||Combine all the dressing ingredients in a small bowl (last 7 lines).|
|3. ||Chop the tofu into half inch cubes. In a medium bowl, mix the tofu with 1/3 cup of the miso mustard dressing. Allow to marinate 5-10 minutes. Arrange the tofu on one of the baking sheets and bake for 25-30 minutes.
|4. ||Meanwhile, peel and chop the butternut squash into a 1/2 pieces. Arrange on the second baking sheet and sprinkle with curry powder. Bake in the oven with the tofu for 15-20 minutes, until soft.|
|5. ||While the squash and tofu are baking, cook the buckwheat. Add the buckwheat groats and 2 cups of water to a medium pot and bring to a boil, reduce the heat to low and cook 10-15 minutes, until the water is evaporated. Watch the buckwheat carefully to avoid overcooking.|
|6. ||While the buckwheat is cooking, de-stem the kale and chop into bite-sized pieces. Place the kale in a large bowl and massage with 2 tablespoons of the miso dressing for several minutes.|
|7. ||When all the ingredients are finished cooking, place a bed of kale in each bowl, then add a scoop of buckwheat. Top with squash and tofu. Drizzle with any leftover dressing and sprinkle with sesame seeds.|