Easy Southwest Tofu Scramble with Cauliflower Rice

Preheat your oven to 400°F.
Begin by pressing and draining the tofu. To do this, wrap the drained tofu generously in paper towel and put it on a plate. Put another plate on top, and then place something very heavy on top of the plate (I used a cast-iron skillet). Let that sit for at least 15 minutes.
In a large bowl, toss the kale with 2 teaspoons of olive oil until 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, until 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 tablespoons of olive oil in a large pan on medium-high heat and place the tofu slices in the pan. 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 adobo sauce and cook for another minute. Then stir in the salsa. 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. Serve.