Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, gently toss the tofu cubes with soy sauce, 1 tablespoon olive oil, cornstarch, garlic powder, and black pepper until evenly coated.
Spread the tofu cubes in a single layer on half of the prepared baking sheet.
Bake the tofu 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 the chopped kale, rolled oats, whole wheat flour, Parmesan cheese, salt, and baking powder.
In a small bowl, beat the egg and 1 tablespoon olive oil together, then add to the dry ingredients.
Mix until a sticky dough forms. If too dry, add 1 tablespoon water at a time until the dough holds together.
Scoop the dough onto the other half of the baking sheet, forming 6 equal-sized cookies and flattening them slightly.
Bake the cookies alongside the tofu for 15-18 minutes, or until golden brown and firm to the touch.
Remove the baking sheet from the oven and let the tofu and kale cookies cool for 5 minutes before serving.