Tofu Breakfast Bowl Avocado Kale (Printable)

Golden spiced tofu meets wilted kale and creamy avocado in this 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 Make It:

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 to 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 to 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 Tips:

01 -
  • It feels like a complete breakfast without the heaviness of eggs or dairy, and your body actually notices the protein doing its job.
  • Everything comes together faster than you can make coffee, which means no excuses for skipping a real meal on busy mornings.
  • The spiced tofu develops this unexpected crispiness that changes how you think about plant-based breakfasts entirely.
02 -
  • Pressing your tofu is not optional if you want that crispy texture; I learned this the hard way when I skipped it and ended up with soft tofu that just absorbed oil without browning.
  • The magic happens when you let each side of the tofu sit undisturbed for at least a minute before flipping, resisting the urge to move it around constantly.
  • Avocado oxidizes quickly, so slice it right before serving or your beautiful green slices will turn gray and sad looking within minutes.
03 -
  • Press your tofu the night before and leave it in the fridge if you're concerned about getting it dry enough, which makes mornings feel less rushed.
  • Keep lemon wedges on the table even if you think you won't use them, because the acid brightens everything in ways you won't expect until it's there.
Go Back