Top with another pan, place a heavy can on top and let drain for 15 minutes.
Whisk lemon juice, Worcestershire, garlic powder and onion powder in a large bowl.
Add the tofu and toss to coat.
Let stand for 15 minutes or refrigerate for up to 2 hours.
Transfer the tofu to a plate, discarding liquid.
Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium heat until shimmering.
Repeat with the remaining oil and tofu.
To prepare salad: Toss kale and nutritional yeast in a large bowl.
Divide among 4 lidded single-serving containers.
Top each with 1/2 cup of the croutons and 1 tablespoon pumpkin seeds.
Divide dressing among 4 small lidded containers or jars.
Seal the containers and refrigerate for up to 4 days.
Toss each salad with the dressing and top with 1/4 avocado (sliced) just before serving.
To make ahead
Refrigerate for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
