Bring coconut milk, cumin and vegetable bouillon powder to a boil in a pot. Add couscous and dried cranberries, cover and remove from heat. Let stand 5 minutes.
While couscous is cooking, remove peel form orange and cube. Place into a bowl with pecans and baby kale.
Crumble tofu in separate bowl, add salt and pepper and squeeze the juice of ¼ lemon into it. Mix and set aside.
Slice green onions for garnish.
Toss couscous and olive oil with the kale mixture.
Serve onto 2 plates and top with crumbled tofu and green onions. Eat immediately and enjoy.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/baby-kale-warm-couscous-salad