Sage-Tofu Breakfast Patties with Wilted Greens

• 200 g (about 1 cup extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 25 g (about 1/4 cup almond flour) — Full-fat blanched almond flour
• 10 g (about 1 tbsp chia seeds) — Chia seeds
• 0.6 g (about 1/2 tsp dried rubbed sage) — Dried rubbed sage
• 80 g (about 3 packed cups baby spinach) — Raw baby spinach
• 60 g (about 1/3 medium avocado, flesh only) — Avocado
• 8 g (1 3/4 tsp olive oil, divided) — Extra-virgin olive oil
• 30 g (2 tbsp water) — Potable water
• 0.6 g (scant 1/8 tsp fine salt, divided) — Fine salt
• 0.2 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Hydrate the chia seedsWhisk 10 g chia seeds with all 30 g water in a small bowl and leave for 10 minutes, stirring halfway through, during the next preparation step.10 minLook for: The chia absorbs the water into a thick gel with no dry clusters.Safety: Use clean drinking water and a clean bowl.
2. 2Dry the tofu and prepare the greensMeanwhile, pat the drained tofu firmly between clean towels, then mash it very finely with a fork. Wash and dry the spinach. Scoop 60 g avocado flesh from its skin and cut into slices.4 minLook for: The tofu is dry and finely mashed, the spinach is clean, and the avocado is neatly sliced.Safety: Use a stable board and keep the avocado skin out of the serving portion.
3. 3Form four sage pattiesMix all the mashed tofu with 25 g almond flour, the hydrated chia gel, dried sage, 0.4 g salt, and all the pepper. Press firmly with the fork for 1 minute. Divide into four equal portions and shape into 9 cm-wide patties no thicker than 1 cm.3 minLook for: Each patty holds together with smooth edges and no loose wet mixture.Safety: Do not taste the uncooked almond flour; wash hands before and after shaping.
4. 4Brown the first facesHeat 5 g olive oil in a large 28 cm nonstick skillet over medium-low. Add all four patties with a little space between them and cook for 5 minutes without moving them.5 minLook for: The undersides become golden and release when lifted gently with a broad spatula.Safety: Keep the heat moderate because almond flour darkens quickly.
5. 5Turn and heat throughTurn the patties carefully and cook for 4–5 minutes more. Check every center reaches 165°F, then transfer all four patties to a clean plate to rest during the next step.5 min · 165°FLook for: Both faces are golden and the centers are hot, tender, and cohesive.Safety: Use a clean thermometer and a broad spatula to avoid breaking the delicate patties.
6. 6Wilt the spinachAdd the remaining 3 g olive oil and all the spinach to the skillet. Sprinkle with the remaining 0.2 g salt and toss over medium heat for 2 minutes until wilted; allow any released water to evaporate.2 minLook for: The spinach is glossy and tender without a puddle underneath.Safety: Stand back when adding damp leaves to hot oil.
7. 7Serve with avocadoArrange the complete wilted spinach and all 60 g avocado slices beside the four rested sage-tofu patties. Serve the full plate while the patties and spinach are warm.1 minLook for: Four intact browned patties sit beside distinct warm greens and cool avocado slices.Safety: Refrigerate cooked leftovers within 2 hours.