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Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a small bowl, toss mushrooms with soy sauce and 1 teaspoon of the honey, and spread over the baking sheet. Roast until dried and slightly crisped, 25 to 30 minutes, turning mushrooms once halfway through cooking. Cool and dice.
Meanwhile, combine tofu, beans, garlic, remaining 1 teaspoon honey, lemon juice, salt and cayenne in a blender, and purée. Place a wedge of iceberg on each of 4 salad plates and top with kale. Drizzle with dressing and sprinkle with diced mushrooms.