Beans: Soak the kidney beans overnight. Drain the soaking water, add 3 cups water in a pressure cooker and pressure cook the beans for 3 whistles. When cooker has cooled, open and drain the cooked beans. Keep aside.
Rice: Wash the rice 2-3 times until the water runs clear. Cook in a rice cooker with 1 tsp coconut oil, 1/2 tsp salt. Once cooked, fluff the grains and keep aside.
Vegetables: Preheat the oven to 190°C. Line a sheet pan with foil or parchment.
Slice the cabbage into 1/2 inch thick rounds. Arrange on the baking sheet. Cut the bell peppers around the sides into 4 pieces, avoiding the core with the seeds. Arrange on baking sheet. Drizzle olive oil over the cabbage steak and bell peppers. Sprinkle salt and bake for 30-40 minutes. Remove the roasted veggies and keep aside.
Using a julienne peeler or spiraliser, shave off noodles from the carrot, cucumber and radish.
Greens: Wash the lettuce / greens 2-3 times in a tub of water, shaking off any sand. Dry the leaves in a salad spinner. Cut into bite sized pieces and keep aside.
Tofu: Cut tofu into 8 pieces and mop dry with a cotton towel. Heat some oil in a pan. Add sesame seeds, smoked paprika powder and add the tofu pieces. Keep tossing on high flame until they are golden brown. Add the soya sauce and toss well for 1-2 minutes. Keep aside.