• Preheat the oven to 425 degrees.

  Gently spray a baking tray with cooking spray and set it aside.

Prepare the tofu:

• Drain and press the moisture out of the tofu using a paper towel or kitchen towel.

  Once the moisture is removed, cube the tofu into 1 inch sized pieces.

  Next, you'll toss the tofu cubes with cornstarch in a large mixing bowl. Making sure to evenly coat each cube. Set aside.
• Line the prepared baking tray with the tofu coated in cornstarch.

  Bake for 40 minutes, making sure to turn the tofu every 10 minutes. This allows all sides of the tofu to get crispy.

  Once crispy, remove from the oven and set the tofu aside.

Prepare the sauce:

• Gently spray a saucepan with cooking spray. Over medium heat, add the vegan butter and olive oil.

  Next, you'll add the garlic and onion. Simmer the garlic and onion with the butter and olive oil until the onions are translucent.
• Then, add the grape tomatoes, roasted red peppers, red pepper flakes, and salt and pepper. Stir well.

  Once the tomatoes begin to blister, add the vegetable stock. Simmer everything for 5-10 minutes.
• Carefully add all of the ingredients into a blender or food processor. Buzz until the sauce is smooth, no lumps. Pour the sauce back into the saucepan.

  Simmer over low heat.

Prepare the vegetables:

• In a large saute pan over medium heat, add your olive oil.

  Add the minced garlic, diced onion. Sweat until the onions are translucent.
• Next, you'll add the mushrooms. Simmer until they begin to brown.

  Then, you'll deglaze the pan with the lemon juice and vegetable stock.
• Add the beans and chopped kale, then season everything with salt and pepper. Simmer for 5-10 minutes or until the kale begins to wilt.
• Add the red pepper sauce into the saucepan with the bean / mushroom mixture. Simmer together for 10 minutes.

Assemble the dish:

• Spoon a heaping amount of beans and greens with the sauce onto your plate.

  Top with crispy tofu and crushed peanuts for extra flavor. Serve and enjoy!