You can make a low carb version of this salad by omitting the rice.
Bake the tofu at 350 degrees for 30 minutes. Season with tamari after it has baked.
Remove kale from stem and tear into bite size pieces. Sprinkle with olive oil and salt, and rub until bright green color. (Recipe #381)
Shred carrots and cabbage, then add to kale and toss. Add almonds (enough to loosely cover the top). Give a few shakes of ume vinegar to the mixture.
Cube the baked tofu and add to the salad. Add the rice.
Process the remaining ingredients (garlic, oil, lemon juice) and toss with the salad.