Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, toss the tofu cubes with soy sauce, olive oil, cornstarch, garlic powder, and black pepper until evenly coated.
Spread the tofu cubes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, turning halfway through, until golden and crispy.
While the tofu bakes, prepare the kale cookie dough. In a large bowl, combine chopped kale, rolled oats, whole wheat flour, grated Parmesan cheese, salt, and baking powder.
In a small bowl, whisk together the egg, olive oil, and water. Pour this mixture into the dry ingredients and stir until a sticky dough forms.
Line another baking sheet with parchment paper. Using your hands, form the dough into 8 small, flat cookies and place them on the baking sheet.
Bake the kale cookies in the oven alongside the tofu for 15-18 minutes, or until they are firm and slightly golden on the edges.
Remove both the tofu and kale cookies from the oven. Let cool slightly before serving.
Serve the crispy baked tofu cubes alongside the kale cookies for a delicious and nutritious snack or light meal.