Tofu Breakfast Bowl Avocado Kale (Printable)

Golden spiced tofu with wilted kale, creamy avocado, and fresh greens for a protein-rich vegan breakfast ready in 25 minutes.

# 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

# Directions:

01 - Pat the tofu dry with paper towels, then cut into bite-sized cubes. In a bowl, toss the tofu cubes with turmeric, paprika, salt, and pepper until evenly coated.
02 - 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.
03 - 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.
04 - Stir in the green onions and cook for 1 minute more, then remove skillet from heat.
05 - Divide the tofu and kale mixture between two bowls. Top each bowl with avocado slices and a sprinkle of nutritional yeast and pumpkin seeds, if using.
06 - Serve immediately with lemon wedges for squeezing over the top.

# Expert Advice:

01 -
  • It cooks in one skillet, which means less cleanup and more time to actually enjoy your coffee while it is still hot.
  • The turmeric and paprika make the tofu taste like something special, not just a protein afterthought.
  • You can prep the tofu the night before and have breakfast on the table faster than any drive-through run.
  • It keeps you full without that heavy, weighed-down feeling some breakfast dishes leave behind.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and you will end up with sad, rubbery cubes that taste like regret.
  • Do not walk away from the skillet once the tofu goes in, it can go from golden to burnt in the time it takes to check your phone.
  • Add the kale after the tofu has crisped up, not before, or it will release water and turn everything soggy.
03 -
  • Use a tofu press or wrap the block in a clean kitchen towel and set a cast iron skillet on top for 15 minutes to really get the moisture out.
  • If your skillet is not nonstick, add a little extra oil and resist the urge to move the tofu around too much, let it sit so it can develop a crust.
  • Taste the tofu after cooking and add a pinch more salt if needed, underseasoned tofu is the most common mistake and the easiest fix.
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