Kale and spinach salad with soy-glazed tofu and lotus crisps

By Judy Joo From Saturday Kitchen Ingredients For the kale and spinach salad 170g/6oz purple and green kale, stems removed and shredded ½ lemon, juice only 1 avocado, peeled and diced 100g/3½oz cherry tomatoes, halved 60g/2¼oz baby spinach 2 tbsp flaked almonds, …