Tofu Breakfast Bowl with Avocado (Print Version)

Golden spiced tofu with wilted kale and creamy avocado slices for a nourishing morning meal.

# What You Need:

→ 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

# Directions:

01 - Pat tofu dry with paper towels, then cut into bite-sized cubes.
02 - In a mixing bowl, toss tofu cubes with turmeric, paprika, salt, and pepper until evenly coated.
03 - Heat olive oil in a large nonstick skillet over medium heat. Add tofu and cook for 5 to 7 minutes, turning occasionally, until golden and slightly crispy on all sides.
04 - Push tofu to one side of the skillet and add chopped kale. Cook for 2 to 3 minutes, stirring, until wilted but still bright green.
05 - Stir in green onions and cook for 1 minute more, then remove skillet from heat.
06 - Divide 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 Suggestions:

01 -
  • Your tofu actually gets crispy instead of sad and rubbery, and it happens in under 10 minutes.
  • Eating kale for breakfast doesn't feel like punishment because the avocado and lemon make everything bright and craveable.
02 -
  • Pressing your tofu isn't optional if you want crispy results—I used to skip this step thinking I was saving time and ended up with steamed tofu instead.
  • Don't cook the kale too long or it loses its bright color and becomes bitter; 2-3 minutes is genuinely enough.
03 -
  • If your avocado is slightly firm, slice it and arrange it on top just before eating so it doesn't get brown and sad sitting in the warm bowl.
  • Cooking the tofu in batches if your skillet is crowded will give you better crisping than overcrowding it, which I learned after one disappointing breakfast.
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