In a shallow sealable bowl, whisk together the honey, sesame oil, tamari, chile paste and apple cider vinegar. Add the tofu pieces and toss to coat. Seal and refrigerate for at least 4 hours or up to overnight, tossing them once or twice as they chill.
Preheat the oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. Set aside.
Spread the tofu on the prepared baking sheet and bake for 30-35 minutes or until the tofu is browned. Toss the tofu once during the cooking time. Remove from heat and set aside.
In a large saute pan, add the olive oil. Heat over medium heat and then add the kale. Cook, tossing constantly until it just begins to wilt. Season with salt and black pepper, and stir in the lemon juice. Remove from heat and cover until you are ready to serve.
Assemble your kale and couscous tofu bowls by dividing the couscous, tofu, kale, avocado and tomatoes evenly between two large bowls. Sprinkle with roasted sunflower seeds and drizzle with orange tahini dressing.