Tofu Breakfast Bowl Avocado Kale (Printable Version)

Golden turmeric-spiced tofu with wilted kale, creamy avocado, and zesty lemon for a protein-rich morning bowl.

# What You'll 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

# How to Prepare:

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 Suggestions:

01 -
  • It comes together faster than you'd expect, and you're eating something genuinely nourishing, not just filling.
  • The turmeric and paprika make the tofu taste like you actually know what you're doing in the kitchen, even if you're just cubing and pan-frying.
  • One bowl keeps you satisfied through a full morning of work without that post-breakfast energy crash.
02 -
  • Pressing the tofu is the difference between a soggy bowl and one with actual texture and character, so don't skip this step even when you're in a hurry.
  • The moment you add the kale, the residual heat does most of the work, so you're really just wilting it gently rather than cooking it into submission.
03 -
  • Press your tofu the night before if you're organized, or even just while you're making coffee, so you're not waiting around when hunger kicks in.
  • Keep your skillet at medium heat, because high heat will brown the tofu too fast on the outside while the inside stays rubbery.
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