Chinese cabbage tofu pecan salad

Cut the cabbage into small pieces and rinse under running water. Drain and place in a salad bowl.
Cut the tofu into strips and then into strands.
Prepare a date purée and dip the pecans in it, then place them in a dish lined with parchment paper.
Preheat the oven to 180° C = 350 F and once hot, insert the pecans for 15-20 min.
Put the olive oil in a pan and brown the tofu strands. At the end of the cooking time, remove the pan from the heat and season with salt, pepper and garlic powder.
Prepare a vinaigrette by mixing 80ml olive oil, one teaspoon mustard, 1/2 lemon juice, one tablespoon cider vinegar, 1/2 teaspoon mustard, one minced garlic clove, 2 tablespoons hemp seeds.