Preheat your oven to 400 degrees.

Begin by pressing and draining the tofu. To do this, open the package of tofu and drain it out. Then, wrap it generously in paper towel and put it on a plate. Put another plate on top, and then something very heavy on top of the plate (I used a cast iron skillet) and let is sit for at least 15 minutes.

In a large bowl, combine the kale and 2 tsp of olive oil and toss until the kale is well coated. Place on a baking sheet and sprinkle with salt and pepper. Bake until the kale is crunchy, about 5-7 minutes. Set aside.

Place the cauliflower in a large food processor and process until it breaks down and resembles rice. Place the cauliflower rice into a large bowl and microwave for 5-6 minutes, and the cauliflower softens. Cover to keep warm and set aside.

Once the tofu has drained, pat it dry and cut into 1/4 inch slices. Heat the remaining 2 Tbsp of olive oil in a large pan on medium/high heat and place the tofu slices in. Once they are golden brown and crispy, flip and cook until the other side goes golden brown. Then, using your spatula break up the tofu into small pieces.

Turn the heat down to medium and add in the onion, smoked paprika, cumin and garlic. Cook until the onion softens, about 2-3 minutes. Add in the adobe sauce and cook for another minute. Then stir in the Salsa until well mixed. Remove from heat and set aside.

Toss the cauliflower rice with the lime juice and cilantro and divide between plates. Top with the kale chips, scrambled tofu, avocado and egg, if using.

DEVOUR