Place tofu in a bowl and gently break it into pieces with your fingers until it resembles scrambled eggs. Add nutritional yeast, black salt (if using), and salt and pepper. Mix to combine and set aside.
Heat avocado oil in a large skillet placed over medium heat. Add onions and sauté for 2-3 minutes, until translucent and fragrant. Add bell peppers and zucchini and sauté for an additional 2-3 minutes until vegetables are cooked all the way through. Stir in corn and cook for 1 minute until heated.
Add the tofu mixture to the skillet and stir together, cooking for about 5 minutes until the tofu has heated all the way through. Toss in the chopped kale and sauté for 1-2 minutes longer until the kale has wilted.
Divide between two plates and serve with toast or roasted potatoes.