Kale with Bacon, Egg, and Tofu

I indoctrinated Ed with the goodness of kale, particularly kale with a gooey egg all over the top. I've made this before, putting the kale over toast and white beans, and Ed conceded that it was alright. This time, instead of the toast, he fried up some tofu in butter and the kale went over that. We also added bacon to the mix (you can tell Ed has had his hands on a dish when there is more butter and bacon than normal. I never wrote about the bacon cookies on here, did I?), sprinkled on top of the egg. The kale was slightly less flavorful since it was just boiled in water rather than broth like last time (obviously, this is something that can be changed). Quite good in the end, though. The tofu tasted better than bread, but served the same function of mopping up juices and egg yolk. Yum.

Kale with bacon and egg

1/2 lb kale (about half a big bunch, or as much as will fit into a pot)
5 pieces of bacon
2 eggs
18oz of firm tofu (two of the three blocks that comes in the big tupperware of tofu)
4 tbs butter
salt and pepper

Press the tofu for at least 30min, to get out some of the water. Just put down a clean dish towel on the table, slice your tofu into 1" thick slices, fold the towel over the top of the tofu, and put heavy things on top. You'll have to wring out the towel after 20 minutes or so.

Put a pot of water on to boil. Take the kale leaves off the stems and rinse them, then put them in the boiling water. Chop the bacon into bacon-bit-sized chunks. Put the bacon bits in a pan and cook until they're crunchy.

Melt the butter (doesn't "4 tbs" sound better than "half a stick"?) in a wok or other large pan. Add the tofu (which you've now sliced into long slices), and cook until its crunchy around the edges.

When the tofu is done, the bacon should be about done too; take the bacon out and cook two eggs, sunny side up, in the bacon grease.

In two bowls, put down the tofu, a pile o' kale, an egg, and sprinkle the bacon bits on top. Yum!