If your delicata squash is not already roasted: preheat your oven to 425°F (220°C). Halve the squash lengthwise, scoop out the seeds, and slice into 1/4–1/2" crescents. Toss with a light drizzle (about 1 tsp) of olive oil and a pinch of salt and spread in a single layer on a rimmed baking sheet. Roast 18–22 minutes until edges caramelize and centers are tender. Roasting concentrates the squash’s natural sugars and gives the bowl a sweet, caramelized counterpoint to the smoky tofu. If your squash is already roasted (as listed), proceed to Step 2 and reheat in the skillet at the end to crisp edges.

Prepare the tofu: wrap the drained firm tofu in a clean towel and press gently for 2–3 minutes to remove excess surface moisture — you want it dry enough to crisp slightly in the pan but not bone-dry. Crumble the tofu with your hands or a fork into irregular pieces. Crumbling creates small curds that mimic scrambled eggs and gives lots of surface area to pick up spices and browning.

Warm a 10" (25 cm) nonstick or well-seasoned skillet over medium heat, then add 1 tbsp olive oil. Swirl to coat. If using the garlic, add the minced half clove and cook 20–30 seconds until fragrant — garlic will brown quickly; this step builds a savory base but keep it brief so it doesn't burn. Heating the oil first ensures immediate sizzling contact to begin browning the tofu.

Add the crumbled tofu to the hot skillet in a single layer and let it sit undisturbed for 60–90 seconds. This allows the tofu to develop a light golden sear that improves texture and flavor. After the first sear, stir and spread again to let other pieces brown; continue cooking 3–4 minutes until the tofu is evenly warmed and starting to pick up color.

Lower the heat to medium-low and sprinkle the turmeric and smoked paprika over the tofu. Toast the spices in the residual oil and on the hot tofu for 30–40 seconds to bloom their aromatics — this intensifies the turmeric’s earthiness and releases the smoky, sweet oils from the paprika. If using nutritional yeast, sprinkle it now for an umami-boost and slightly nutty depth.

Season the tofu with 1/4 tsp salt (adjust later) and a few grinds of black pepper. Stir to combine. Taste and correct seasoning: turmeric can mute flavors, so a touch more salt or an acid finish (lemon) helps the bowl sing.

Add the wilted baby kale to the pan: push the tofu to one side and add the kale on the other, or briefly fold the kale into the tofu. Cook 1–2 minutes until kale is warmed through and glossy — wilted kale keeps some texture and offers a bright, slightly bitter contrast to sweet squash and smoky tofu. The short cooking time preserves color and nutrients while allowing flavors to mingle.

If your delicata squash was roasted earlier, add the slices to the skillet now to reheat and crisp the cut edges for 1–2 minutes, turning once. This step brings the squash’s sugars back to life and gives pleasant textural contrast. If you roasted the squash in Step 1, you can crisp a few pieces in the skillet; otherwise, use the pre-roasted pieces straight from the oven.

Transfer the scramble, squash, and kale to a bowl. Scatter sliced green onion across the top and finish with a squeeze of lemon if using to brighten and lift the flavors. The acid from lemon cuts through the olive oil and turmeric and makes the dish taste fresher.

Adjust final seasoning with salt and pepper; add more nutritional yeast for cheesiness or a pinch of smoked salt for extra smoke if desired. Serve immediately while warm.