Mix crumbled tofu with nutritional yeast, matcha, water, soy sauce, garlic powder and turmeric, cumin and stir until combined.
Heat coconut oil in a shallow pan on medium. Add finely sliced kale until gently wilted and darkening in colour (a few minutes) then add the tofu and mix through before adding the extra tablespoons of both soy sauce and water.
Stir occasionally for 8-10 minutes ensuring the tofu is covered by the matcha and spices, and it is not catching on the bottom of the pan.
Season with salt and pepper, stir through chives (if using) then take off the heat. Garnish with parsley and serve hot or cold with red onion jam, avocado and toast.
For the red onion jam
Heat the oil in a wide-based pan on a medium heat. Add onions and sprinkle with salt, stirring until onion has started to soften.
Add sugar and stir around the pan until it has dissolved. Then, add the red wine vinegar and mix through.
Turn heat to low and cook uncovered for 25-30 minutes until onions grow darker in colour and become sticky and caramelised. Remove from heat, let cool and jar.