Preheat the oven to 180°C (350°F).Place the shredded kale on a roasting tray with a drizzle of oil, lemon juice, and some seasoning. Using your hands, massage until softened and evenly coated. Spread out in a single layer and roast in the hot oven for 10-12 minutes until crispy, shifting halfway. Remove from the oven on completion.
In a shallow dish place the mayo with a small splash of water, and whisk until runny. Prepare two more shallow dishes; one containing the tapioca flour and the other containing the quinoa flakes.
Pat the tofu dry using a paper towel, then coat in the tapioca flour, then in the mayo, and lastly in the quinoa flakes, making sure they're fully coated in each mixture.
Place the pan to a medium-high heat with enough oil to cover the base. When hot, fry the tofu slabs for 3-4 minutes, gently turning as they colour, until crispy and golden all over. On completion, transfer to a baking tray and place them in the oven for 2-3 minutes to keep them warm and crispy.
While the tofu pieces are in the oven, submerge the peas in boiling water for 2-3 minutes until plumped up and heated through. Drain on completion.
Lay out a bed of rinsed green leaves and top with the peas and crispy kale. Cover in the cucumber ribbons and place the crispy tofu on top. Sprinkle over the toasted almond and then drizzle the whole plate with the creamy caesar dressing!