Tofu Avocado Kale Bowl (Printable Version)

Golden tofu paired with creamy avocado and sautéed kale for a vibrant morning bowl.

# 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

# How To Make:

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. Serve immediately with lemon wedges for squeezing over the top.

# Expert Suggestions:

01 -
  • The tofu gets genuinely crispy and savory, not sad or rubbery like you might fear.
  • You'll feel full and energized for hours, not looking for snacks by mid-morning.
  • Everything comes together in under 30 minutes, perfect for mornings when you actually want to cook but don't have time to overthink it.
02 -
  • Pressing tofu isn't optional theater—it's the difference between crispy, satisfying tofu and a soggy, mealy disappointment that tastes like you're eating clouds.
  • Don't add the kale too early or it'll turn into a gray-green mush; it only needs 2–3 minutes to wilt while staying vibrant and tender.
03 -
  • Pat your tofu extra dry with paper towels and let it sit uncovered on a plate in the fridge for 30 minutes before cooking if you have time—it dries out even more and gets impossibly crispy.
  • Toast your pumpkin seeds in a dry pan for 1–2 minutes before sprinkling them over the bowl so they release their oils and actually taste like something rather than sitting there like tiny rocks.
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