This tofu recipe works great over a bowl of brown rice or steamed broccoli too.
Make a tofu marinade with 1/4 cup soy sauce and 1/4 cup maple syrup. You can add some grated ginger or minced garlic to the marinade if you desire.
Add cut tofu pieces in a single layer to an 8 inch round or square pan. Pour marinade over top. Let marinate 30 minutes to one hour, flipping tofu pieces once.
Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add tofu slices in a single layer. Flip after about 2 minutes, once the bottom of the tofu pieces have caramelized and turned golden brown. Caramelize on the other side for another 2 minutes, then remove from heat and set aside.
*Hint: If you try to flip your tofu pieces and they are sticking, don't move them. You know your tofu is ready to flip when it doesn't stick anymore.
Cook 1 package soba noodles according to package directions and drain. Set aside.
In the same large skillet you used to cook the tofu (no need to clean the skillet), add 2 additional tablespoons extra virgin olive oil and 1 chopped onion. Cook for 5 minutes over medium heat, stirring occasionally. Add 1 bunch of kale that you've rinsed and chopped (discarding stems). Stir until kale wilts, about 5 minutes. Add noodles to pan and stir. Add 1 tablespoon soy sauce and 1 tablespoon toasted sesame oil.
Plate. Add tofu on top of soba noodles. Garnish with freshly chopped parsley if desired.