Lemon-pepper Tofu Breakfast Bowl

🧂 Ingredients

• ½ red onion

  chopped
• 16 oz extra firm tofu

  cut in cubes
• ½ bunch kale

  cut small
• 1 head broccoli

  cut in florets
• 3 potatoes

  cut in cubes
• 1 avocado

  chopped
• 4 tbsp hot sauce of choice
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt

  divided
• 3 cloves garlic

  minced
• 1 tbsp lemon pepper seasoning
• 1 each copious ground black pepper
• 2 tsp oil of choice

Instructions

• 1 Preheat oven to 425.
• 2 Toss potatoes in 1 tsp oil, ½ tsp salt, smoked paprika, garlic powder, onion
  powder and put on a sheet pan and roast for 25 minutes until crispy golden
  brown.
• 3 In the meantime in a wok, heat 1 tsp oil over medium heat and add tofu and
  onions. Do not stir. Let tofu and onions sear for 5 minutes on one side before
  moving.
• 4 Flip or stir tofu then season with lemon pepper, black pepper and remaining
  smoked paprika, garlic powder and onion powder and let it sear another 5 minutes
  without moving.
• 5 Stir tofu and move to the side leaving some pan exposed and add the garlic to
  the space, cook for 2-3 mins until fragrant.
• 6 Add broccoli and kale and cook for 10 minutes stirring often. Add in potatoes at
  the end and toss then top with avocado, black pepper and hot sauce if you like.

Nutrition Info