For the Marinade:

1/3 cup Pompeian Robust Extra Virgin Olive Oil

1 1/2 teaspoon paprika

1 1/2 teaspoon ginger

1 1/2 Tablespoons lemon juice

1 Tablespoon honey

1 teaspoon salt

10 ounces Extra Firm Tofu, cubed

For the Tofu Breakfast Bowl:

2 ripe avocados

1 cup cherry tomatoes

4 boiled eggs

8 ounces asparagus



  1. In a large bowl, mix all the ingredients for the marinade. Reserve 2 Tablespoons marinade to use as finishing drizzle. Reserve 1 Tablespoon for roasting asparagus.
  2. Add tofu to the rest of the marinade. Toss well and set aside to marinate for at least 30 minutes.
  3. Massage the asparagus with the reserved marinade and roast in a 400° F oven for 5-6 minutes.
  4. Heat up the stove on medium-low heat in a wide pan and add the marinated tofu along with the marinade. Let brown for 3-4 minutes. Flip and brown on the other side as well.
  5. Arrange bowls with tofu, avocado halves, cherry tomatoes, microgreens and asparagus. Finish with 1/2 Tablespoon of reserved marinade on each bowl. Serve.