Prep: 1. Preheat oven to 350. 2. Press water from tofu. 3. Grate ginger. 4. Shred carrot and cabbage, 5. Chop kale, cilantro and basil. 6. Juice orange, zest and juice lime. Make: 1. In a bowl mix together 1/4 cup orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne and set aside. 2. Cut tofu into 1-inch cubes and place into a small baking pan without overlapping. 3. Pour marinade over tofu. Put tofu into oven and bake for 15 minutes, stir, and bake for 15 minutes more until browned. 4. With a slotted spoon, scoop out tofu and place onto a plate and allow to cool. Pour remaining marinade into a bowl and set aside. 5. Add zest of lime and juice of 1/2 lime to remaining marinade. Continue to add remaining orange juice, rice vinegar, maple syrup, and sea salt to taste. Set aside. 6. Cook soba noodles as described on package, rinse with cold water and set aside. 7. Meanwhile, bring a small pot of water to a boil, and blanch broccoli florets for 30 seconds. Immediately strain florets and rinse with cold water. 8. Put blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a bowl and toss. Dress salad with vinaigrette. 9. Serve salad topped with baked tofu and garnished with sesame seeds.