# 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 sprinkle with nutritional yeast and pumpkin seeds if using.
08 - Serve immediately with lemon wedges for squeezing over the top.
