• 35 ounce extra firm tofu cut into bite-size cubes and drained

For the marinade:

• 4 tablespoon tamari sauce more or less to taste or dietary preference
• 3 tablespoon avocado oil
• 1 tablespoon garlic finely chopped
• 1 tablespoon fresh ginger finely chopped
• 2 tablespoon green onion thinly sliced

To finish:

• 2 teaspoon sesame oil

• 3 tablespoon extra-virgin olive oil
• 2 piece shallot large, minced
• 1 tablespoon yellow mustard seeds
• 1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon fresh lemon juice more or less to taste

• 3 tablespoon extra-virgin olive oil
• 5 stalk green onion Use both the white and light green parts of the green onions
• 1 tablespoon yellow mustard seeds
• 1 pound Kale stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound Chard stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound Collard Greens stems and inner ribs trimmed, leaves cut into ribbons
• 1 teaspoon Kosher salt more or less to taste
• 1/3 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon fresh lemon juice more or less to taste