Process tofu and flour in a mini food processor until smooth. Add premade bulgur (recipe here); pulse until blended. Add peas, scallion, cumin, and 1/8 teaspoon salt; pulse until combined.
Heat 1 tablespoon oil in a medium skillet over medium. Shape pea mixture into 2 patties. (They will be very soft but will firm up as they cook.) Add patties to skillet; gently flatten to 3/4-inch thickness. Cook until browned on bottom, 4 to 5 minutes. Carefully turn fritters, and cook until browned, 4 to 5 minutes.
Mash avocado, garlic, 1 teaspoon lemon juice, and a dash of salt until smooth.
Place kale in a bowl; drizzle with remaining 1 1/2 teaspoons oil. Massage until lightly wilted. Add cucumber, onion, remaining 1 teaspoon lemon juice, and remaining dash of salt; toss to combine. Serve salad and fritters with mashed avocado.
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