Tofu Breakfast Bowl Avocado Kale (Printer View)

Crispy golden tofu with wilted kale and fresh avocado in a protein-rich morning bowl.

# Components:

→ Tofu

01 - 7 oz firm tofu, pressed and cubed
02 - 1/2 teaspoon ground turmeric
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon sea salt
05 - 1/4 teaspoon black pepper
06 - 1 tablespoon olive oil

→ Vegetables

07 - 2 cups kale, stems removed and chopped
08 - 2 green onions, thinly sliced
09 - 1 ripe avocado, peeled, pitted, and sliced
10 - 1 small lemon, cut into wedges

→ Optional Additions

11 - 1 tablespoon nutritional yeast
12 - 1 tablespoon pumpkin seeds

# Method steps:

01 - Pat the tofu dry with paper towels, then cut into bite-sized cubes.
02 - In a bowl, toss the tofu cubes with turmeric, paprika, salt, and pepper until evenly coated.
03 - Heat olive oil in a large nonstick skillet over medium heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until golden and slightly crispy on all sides.
04 - Push the tofu to one side of the skillet and add the chopped kale. Cook for 2–3 minutes, stirring, until wilted but still bright green.
05 - Stir in the green onions and cook for 1 minute more, then remove skillet from heat.
06 - Divide the tofu and kale mixture between two bowls.
07 - Top each bowl with avocado slices and a sprinkle of nutritional yeast and pumpkin seeds, if using.
08 - Serve immediately with lemon wedges for squeezing over the top.

# Expert Advice:

01 -
  • It cooks in one skillet and feels like a full meal without weighing you down.
  • The turmeric and paprika turn plain tofu into something you actually crave.
  • You can throw it together on a weekday and still feel like you did something good for yourself.
02 -
  • If you skip pressing the tofu, it releases water into the pan and steams instead of crisps.
  • Kale stems are fibrous and chewy, so remove them before chopping or the texture will be off.
  • Don't add the avocado until plating or it will turn mushy and brown from the heat.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent the tofu from sticking and tearing when you flip it.
  • Let the tofu sit undisturbed for a minute or two on each side so it develops a real crust instead of just turning soft and yellow.
  • Taste the tofu after cooking and add a pinch more salt if needed, since the spices can dull the seasoning.
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