in a bowl, whisk together the oil, red thai curry paste. and sweet miso curry paste.
Gently fold the squash, potatoes and tofu into 80ml of the miso curry paste using your hands. Make sure not to break up the tofu. Spread out the ingredients onto a baking sheet and place in the center of the oven for 25 to 30 minutes. Toss a couple of times during cooking once the ingredients begin to bronze.
With the remaining miso curry paste, whisk in the lemon juice and stir in the kale (uncooked!).
In a heavy skillet, gently toast the seeds and nuts over a medium heat until they have bronzed and become fragrant. This will only take a couple of minutes. Do not leave them as they will burn.
When the squash, potatoes and tofu are cooked, gently toss all the ingredients together, including the nuts, seeds, coriander/cilantro and kale.