Heat a large cast-iron skillet over medium-high heat. Add coconut oil and let it melt.
Cut tofu in ¾" 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 minutes, stirring occasionally until the tofu is crispy on all sides. Sprinkle in nutritional yeast and toss to coat.
Add chopped kale and lower heat. You made need to add 1-2 tablespoon of water at this point to help the kale cook down. Stir occasionally until kale is wilted.
Transfer to a bowl and top with Quick Pickled Cabbage and toppings of your choice. Serve immediately.
Calories: 240kcal | Carbohydrates: 19g | Protein: 11g | Fat: 15g | Saturated Fat: 12g | Sodium: 72mg | Potassium: 1043mg | Fiber: 2g | Vitamin A: 17330IU | Vitamin C: 217.9mg | Calcium: 256mg | Iron: 3mg