Press tofu for at least 15 minutes and boil corn.
Mix coco aminos, miso, almond butter, arrowroot starch, and 3 tbsp water in a small bowl.
Cut tofu into cubes and coat in about 3/4 of the mixture.
Air fry tofu at 375 F for 15 minutes. Alternatively, oven bake for ~ 30 minutes at 400 F (haven't tried this).
Use the rest of the miso mixture as the salad dressing, but add lemon juice, dijon mustard, a pinch of pepper and garlic, and water to texture.
Toss a few spoons of dressing with some lacinato kale and add corn, avocado, and tofu.
