Chop the tofu into slices. Using paper towel, press down to remove the water residue. Then cut the tofu into small cubes.
Place 2tbsp of cumin into a bowl and add the tofu and toss/mix until all of the tofu is coated in cumin.
Using a non-stick frying pan, turn the heat on high and add 2 tbsp of olive oil.
Once the oil is heated through, add the tofu and stir for a couple of minutes. Turn the heat down to medium and cover the pan with a lid, stirring occasionally for approx. 20 minutes. until crispy.
Whilst the tofu is cooking you can prepare the rest of the salad.
Remove the kale from the stalks and chop into smaller pieces.
Add the juice of one lemon to the kale mix and 2 tbsp extra virgin olive oil and using your hands rub the lemon juice and extra virgin olive oil into the kale (you want to massage the kale as this will help to really soften it).
Grate the zest from the lemon into the salad mix.
Finely chop the broccoli and add to the mix.
Cut ½ avocado into small cubes and add to the salad mix.
A few minutes before the tofu is ready, add 2 tbsp of pumpkin seeds to the frying pan and toast for a couple of minutes until lightly browned.
Add tofu and pumpkin seeds to the salad mix and toss through.
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