In a medium nonstick fry pan pour in the oil along with the kale and chickpeas. Toss to coat in the oil. Season with garlic powder, red pepper flakes, and salt. Cook over medium high heat for 5 to 7 minutes until crispy and kale is tender. If you need to add a splash of water to help cook the kale. Remove from the pan and set aside.

Then spray the same pan with a bit of cooking spray. Place the tofu in and cook over medium heat for 5 to 7 minutes until crispy. Season with garlic powder, onion powder, cumin, paprika, pepper, and salt. Toss the tofu in the seasonings. Tofu should be golden when done.

Prepare the RightRice according to package directions, similar to couscous.

Prepare the lemon garlic yogurt by mixing the vegan yogurt, juice of the lemon, garlic powder, and salt together in a small bowl.

To assemble the dish spread the vegan yogurt sauce on the bottom of a dish. Top with the cooked RightRice, kale, chickpeas, and tofu. Garnish with black sesame seeds and the sea salt.