Mexican Tofu Scramble with Kale and Cauliflower Rice

Name: Mexican Tofu Scramble with Kale and Cauliflower Rice
Ingredients: 14 ounces, weight Firm Tofu; 4 cups Packed Kale, Torn Into Bite Sized Pieces; 2 Tablespoons Plus 2 Teaspoons Olive Oil, Divided Use; 6 cups Cauliflower, Roughly Chopped (for 6 Cups You'll Need 1 Large Head); ⅔ cups Onion, Diced; ¼ teaspoons Smoked Paprika; ½ teaspoons Cumin Powder; 2 teaspoons Garlic, Minced; 2 teaspoons Adobo Sauce (from A Container Of Chiles In Adobo Sauce); ⅔ cups Salsa Of Choice; 1 Tablespoon Fresh Lime Juice; 1 cup Cilantro, Roughly Chopped; 1 Large Avocado, Peeled, Pitted, Roughly Chopped; 4 Poached Eggs; Salt To Taste; Pepper To Taste