Tofu Breakfast Bowl with Avocado (Printable)

Golden spiced tofu with wilted kale, fresh avocado, and zesty lemon creates a vibrant morning bowl packed with plant protein.

# 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

# Directions:

01 - Pat tofu dry with paper towels, then cut into bite-sized cubes.
02 - In a mixing bowl, toss tofu cubes with turmeric, paprika, salt, and pepper until evenly coated.
03 - Heat olive oil in a large nonstick skillet over medium heat. Add tofu and cook for 5 to 7 minutes, turning occasionally, until golden and slightly crispy on all sides.
04 - Push tofu to one side of skillet and add chopped kale. Cook for 2 to 3 minutes, stirring, until wilted but still bright green.
05 - Stir in green onions and cook for 1 minute more, then remove skillet from heat.
06 - Divide 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 -
  • It comes together in 25 minutes, which means breakfast doesn't have to feel like a project on a busy morning.
  • Tofu becomes genuinely crispy and golden when you season it right, changing the mind of anyone who thinks it's bland.
  • The combination of creamy avocado, slightly peppery kale, and that hit of lemon makes you feel nourished rather than just fed.
02 -
  • Pressing your tofu is non-negotiable if you want it crispy—the water needs to go somewhere, and it can't escape if it's still trapped inside.
  • Don't let the kale cook past the point where it's still bright green, or it'll turn into an unpleasant mush and lose all its appeal.
03 -
  • Cut your tofu into slightly larger cubes if you want more of a crispy exterior and softer interior, or smaller cubes if you prefer more surface area to brown.
  • Make the spice mixture the night before and store it in a small container—instant breakfast seasoning blend that takes the thinking out of mornings.
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