Preheat oven to 400 degrees

Wash, chop and remove stems from 2 bunches of kale (yield 6 cups)

Rinse and drain chickpeas (keep aquafaba for other uses)

Wash, remove ends and cut 1 pound Brussel sprouts, each in half.

Roast Brussel Sprouts for 30 minutes at 400 degrees.

Remove from oven and let cool before adding to the salad.

In the meantime, prepare the rest of the ingredients.

Grill and remove corn from 4 cobs of corn, or you can boil fresh corn; (you may also use 1 cup frozen, cooked corn, or canned corn (drained); I grilled on medium heat for ten minutes on each side.

Cut 1 red onion into slivers.

Cut grape tomatoes in half

Keep avocados whole until right before serving; when serving, slice into thin wedges for the top of the salad

Preheat oven to 350 degrees

According to directions The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, press tofu and choose your cooking method.

Combine all ingredients in a blender or whisk together

Dress salad BEFORE serving, and leave it in the refrigerator for at least 30 minutes; kale does best if dressed before and left in marinate. It softens the kale and allows it to marinate.

Put all ingredients in a large bowl, except for the avocado.

Toss the rest of the ingredients in the dressing

Add avocado right before serving.

Sprinkle with sesame seeds and parsley