1. Heat a large skilled over medium-high heat. Add coconut oil and let it melt.
2. Cut tofu into 3/4" cubes and sprinkle with salt. Once the oil is very hot, add tofu. The tofu should sizzle when dropped in the pan. Sauté for about 7 mins, stirring occasionally until the tofu is crispy on all sides. Sprinkle in nutritional yeast and toss to coat.
3. Add chopped kale and lower heat. You may need to at 1-2 tbsp of water at this point to help the kale cook down. Stir occasionally until kale is wilted.
4. Transfer to a bowl and top with Quick Pickled Cabbage and toppings of choice.
5. Serve & Enjoy
