Smoked Paprika-Spiced Baked Tofu and Brown Rice Bowl with Wilted Kale

Preheat oven to 400 deg F (200 deg C).

Press the firm organic tofu to remove excess moisture, then cut into 1-inch cubes. Toss with 2g of olive oil and the smoked paprika until evenly coated. Spread on a parchment-lined baking sheet and bake for 20-25 minutes until the edges are golden brown and firm to the touch.

Meanwhile, cook the brown rice in boiling water until tender, about 40 minutes. Drain any excess water.

In a separate pan, heat the remaining 2g of olive oil over medium heat. Add the diced onions and cook until translucent and fragrant. Add the kale and a splash of water, tossing until the leaves are vibrant green and just wilted.

Combine the cooked rice and wilted kale in a serving bowl. Top with the crispy smoked paprika tofu. Finish with a pinch of sea salt and a squeeze of fresh lemon juice to brighten the earthiness of the brown rice.