To prepare the chickpea tofu, whisk together the chickpea flour and water in a large pot and leave to stand overnight (preferably 12 hours).
The next day, carefully, scoop out 3 cups of water being sure not to disturb the sediment sitting on the bottom of the pot. Discard the 3 cups of liquid.
Gently pour the remaining liquid in to another large pot without pouring the sediment sludge out.
Add the garlic powder and sea salt and heat the liquid over low to medium heat to a soft simmer for around 30 minutes, stirring regularly. The mixture will come together and appear to thicken slightly.
Meanwhile, place a clean tea towel in to the bottom of a smallish brownie pan.
After around 30 minutes, add the chickpea sludge to the pot of simmering liquid and stir. The mixture will thicken substantially.
Turn the heat down and continue stirring for ten minutes.
Remove from the heat and pour the thick batter in to the lined brownie pan. Bang the pan to level.
Set the batter aside to set for at least five hours (and up to 8 hours)
To remove the tofu from the pan, place a chopping board over the face of the pan and flip.
Cut up the tofu and place in an airtight container. Store in refrigerator for up to 5 days. The tofu will produce water, which is fine and normal.
To make the kale chips, preheat the oven to 150 degrees C (300 F)
Line a baking tray with baking paper. Place the kale pieces down and gently massage each leaf with a small amount of sunflower oil. You should only use a scant tablespoon for the whole tray. Sprinkle with sea salt and bake for 10 minutes.
Turn the tray around in the oven and bake for another 10 minutes or until the kale is slightly charred around the edges. Remove from the oven and sit for a few minutes to crispen.
To make the dressing, combine ingredients in a bowl until smooth.
Cook the soba noodles according to the packet instructions. When cooked, run under cold water until cold.
Pan fry the broccolini on a hot pan for around 4 minutes or until cooked but still slightly crunchy.
Slice an avocado in half and peel.
To serve, place the soba noodles in a bowl followed by the half avocado. Place the broccolini next to the avocado and place a few tofu cubes nearby. Add a spoon of kimchi. Drizzle with the miso dressing and scatter the kale chips over the top. Finish with a pinch of sea salt and a smattering of black sesame seeds.