Start by marinating the tofu. Stir the almond milk, nutritional yeast flakes, tamari, mustard, turmeric, red pepper (chilli) flakes, and salt together in a bowl.
Before adding the tofu, squeeze out all the liquid. A good way to do this is to wrap the tofu in a clean dishcloth and squeeze it gently so the water comes out through the cloth. Be gentle so the tofu doesn’t become a paste. You may need to use 2 cloths because a lot of liquid is likely to come out.
When all of the water has been squeezed out, crumble the tofu into a bowl with all the remaining marinade ingredients, and mix to combine.
Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes, or until golden brown.
Add the kale leaves, stir for 1 minute, then add the tofu and cook for another 4–5 minutes. Serve in a bowl and garnish with sliced avocado and sprouts, if using.