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Breakfast recipe · from the recipe book

Crispy Tofu Breakfast Bowls with Dill Yogurt

Golden, crisp-edged tofu and buttery edamame sit on a bed of wilted spinach and fresh kale with jammy cherry tomatoes, all drizzled with a cool, tangy dill-lemon yogurt sauce.

Crispy Tofu Breakfast Bowls with Dill Yogurt

Ingredients

  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 2 cups240 gShelled edamame, frozenthawed
  • 5 cups loosely packed150 gBaby spinach
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1⅔ cups250 gCherry tomatoeshalved
  • 2 cups sliced200 gCucumberdiced
  • 2 medium30 gGreen onionsthinly sliced
  • 3 cloves9 gGarlicminced, divided
  • 2 tbsp30 gOlive oildivided
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 1 cup sprigs8 gFresh dillchopped
  • 2½ tbsp40 gLemon juicedivided
  • 1 tbsp15 gLow-sodium soy sauce
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Press the tofu between towels for 10 minutes, then cut it into cubes.
  2. Make the sauce first: stir the Greek yogurt, dill, one-third of the garlic, half of the lemon juice and half of the salt in a bowl; chill until serving.
  3. Toss the kale with the remaining half of the lemon juice in a large bowl and rub it with your hands until it softens slightly.
  4. Toss the tofu cubes with the soy sauce, then the paprika and cornstarch until coated.
  5. Heat two-thirds of the olive oil in a large skillet over medium-high heat. Cook the tofu, turning occasionally, until crisp and golden on all sides, 10 to 12 minutes; transfer to a plate.
  6. Lower the heat to medium and add the remaining one-third of the olive oil. Add the remaining two-thirds of the garlic and cook 30 seconds, then add the edamame and cook 3 minutes until hot.
  7. Add the spinach to the skillet with the remaining half of the salt and the black pepper; stir just until wilted, about 1 minute.
  8. Divide the kale among four bowls, then top with the spinach and edamame, the crispy tofu, the cherry tomatoes and the cucumber.
  9. Spoon the dill yogurt sauce over each bowl and finish with the green onion and pumpkin seeds.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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