Remove tofu from packaging and drain water if it is wet and very soft (e.g. wrap in paper towels, change them 2-3 times). Rinse arugula, dry and arrange on two small plates. Peel avocado, cut into pieces, place on arugula, drizzle with lemon juice, season with salt and pepper and drizzle with extra virgin olive oil. Make toast from bread in the toaster and spread with butter after cooling.
Cut tofu into cubes. Sprinkle with salt and pepper and place in a pan with heated butter. Fry over medium-low heat for about 1-2 minutes on each side (if you wish, you can fry it until browned, but I prefer it more delicate).
Push tofu to the side of the pan and crack eggs into the empty space, gently stir, season with salt, pepper and chives. Once the eggs set, immediately remove the pan from heat.
Transfer the contents of the pan to the arugula and avocado salad. Serve with toast.
