Tofu Breakfast Bowl with Avocado (Printer-friendly)

A vibrant morning bowl with golden tofu, sautéed kale, and creamy avocado for a protein-packed start.

# Ingredient List:

→ 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 Tips:

01 -
  • It's ready in under thirty minutes but tastes like you actually planned your morning instead of rolling out of bed and hoping for the best.
  • Your body feels genuinely full and energized afterward, not just temporarily satisfied until 10 a.m.
  • You can absolutely make it with whatever vegetables are lurking in your crisper drawer without it falling apart.
02 -
  • Don't skimp on the pressing step with the tofu—I learned this the hard way by getting mushy, steamed tofu instead of the crispy goodness that makes this bowl actually special.
  • Overcrowding the skillet drops the temperature and turns your sear into a braise, so be generous with your pan space or cook the tofu in two batches without guilt.
03 -
  • Make your tofu seasoning blend in advance and keep it in a small jar—it saves morning brain power and means you'll actually make this regularly instead of just thinking about it.
  • Slice your avocado directly into the bowl instead of prepping it earlier; this keeps it from browning and keeps that fresh, creamy texture intact.
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