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1
Preheat your oven to 400 F.
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2
Begin by pressing and draining the tofu.
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3
To do this, open the package of tofu and drain it out.
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Then, wrap it generously in paper towel and put it on a plate.
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5
Put another plate on top, and then put something very heavy on top of the plate (I used a cast iron skillet).
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Let it sit for at least 15 minutes.
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7
In a large bowl, combine the kale and 2 teaspoons of olive oil and toss until the kale is well coated.
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8
Place on a rimmed baking sheet in an even layer and sprinkle with salt and pepper.
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Bake until the kale is crunchy, about 5-7 minutes.
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Set aside.
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11
Place the cauliflower in a large food processor and process until it breaks down and resembles rice.
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Place the cauliflower rice into a large bowl and microwave for 5-6 minutes, until the cauliflower softens.
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13
Cover to keep warm and set aside.
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14
Once the tofu has drained, pat it dry and cut into 1/4 inch slices.
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15
Heat the remaining 2 tablespoons of olive oil in a large pan on medium/high heat and place the tofu slices in.
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Once they are golden brown and crispy, flip and cook until the other side goes golden brown.
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Then, using your spatula break up the tofu into small pieces.
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Turn the heat down to medium and add the onion, smoked paprika, cumin and garlic.
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Cook until the onion softens, about 2-3 minutes.
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20
Add the adobo sauce and cook for another minute.
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Then stir in the salsa until well mixed.
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22
Remove from heat and set aside.
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23
Toss the cauliflower rice with the lime juice and cilantro and divide between plates.
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24
Top each with some of the kale chips, scrambled tofu, avocado and a poached egg, if using.
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25
Devour!
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26
Notes: How to poach an egg: Place a few inches of water into a large pot and bring to just a simmer on high heat.
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27
Crack the eggs into individual ramekins (I find it easier to gently slide them into the pot this way).
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Once the water is just simmering, place the ramekins as close to the water as possible and slide the eggs in one at a time, leaving space between them.
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29
Turn off the heat, cover the pot and set the timer for 4 minutes.
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30
Once cooked, scoop the eggs out with a slotted spoon and eat!
