Tofu Breakfast Bowl with Avocado (Print Version)

Protein-rich morning bowl with spiced tofu, fresh kale, and buttery avocado for a nourishing start.

# 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 5–7 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.

# Additional Tips::

01 -
  • It tastes indulgent without the guilt, and comes together faster than scrolling through your phone.
  • The crispy tofu edges are addictive, and suddenly you're not forcing yourself to eat healthy.
  • You'll feel genuinely energized for hours instead of hungry again by mid-morning.
02 -
  • Don't skip pressing the tofu; I once tried to shortcut this and ended up with sad, soggy cubes that refused to crisp no matter how long I cooked them.
  • The kale will seem to take up an enormous amount of space until it hits the heat, and then it transforms into a manageable, delicious pile in seconds.
03 -
  • Don't move the tofu around constantly in the pan; let each side sit for at least a minute so the edges have time to develop that gorgeous golden crust.
  • If your avocado feels hard when you're ready to eat, keep the pit in the unused half and wrap it tightly in plastic wrap to prevent browning while you decide what to do with it.
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