Tofu Avocado Kale Bowl (Print)

A vibrant bowl combining golden tofu, creamy avocado, and sautéed kale for a fresh, flavorful start.

# 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.
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 Advice:

01 -
  • The tofu gets genuinely crispy and flavorful, not rubbery or bland.
  • You can have this ready in 25 minutes, making it perfect for busy mornings.
  • It's packed with protein and keeps you full until lunch without feeling heavy.
02 -
  • Pressing the tofu is not optional—it's the difference between crispy and disappointing, and once you understand this, everything changes.
  • The kale will seem like a lot of volume at first, but it shrinks dramatically as it cooks, so don't second-guess the amount.
03 -
  • If your tofu sticks to the skillet, let it sit undisturbed for longer—it's developing the crust it needs to release naturally.
  • Cook the kale in the residual oil left from the tofu; it picks up all that golden, seasoned flavor and tastes infinitely better than if cooked separately.
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