To top this zesty raw kale salad recipe, we toss diced tofu and chickpeas with a flavorful Moroccan-inspired spice mixture before roasting. The hot oven turns the outside of the tofu crisp and the inside pleasantly chewy.
14 cups torn kale (from 1 large bunch) or baby kale
1 medium yellow or orange bell pepper, cut into 2-inch strips
½ English cucumber, halved and sliced
Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray.
Combine paprika, cumin, garlic powder, pepper and salt in a large bowl. Measure out 2½ teaspoons and set aside. Add 2 tablespoons lemon juice and 1 tablespoon oil to the remaining spice mixture. Cut tofu into ¾-inch cubes and pat dry. Add the tofu and chickpeas to the spice mixture in the large bowl and stir to combine; let stand for 10 minutes.
Spread the tofu and chickpeas on the prepared baking sheet in a single layer. Roast on the lower rack, stirring once halfway through, until golden brown, about 20 minutes total.
Meanwhile, return the reserved 2½ teaspoons spice mixture to the large bowl and whisk in the remaining 3 tablespoons each lemon juice and oil. Add kale and, with clean hands, massage the greens until they are reduced in volume by almost half, 1 to 2 minutes. Add bell pepper and cucumber and toss to combine.
Serve the salad topped with the roasted tofu and chickpeas.
Make Ahead Tip: Cover and refrigerate roasted tofu & chickpeas for up to 2 days.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
355 calories;20 g fat(3 g sat); 8 g fiber; 33 g carbohydrates; 16 g protein; 168 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 6,723 IU vitamin A; 134 mg vitamin C; 341 mg calcium; 5 mg iron; 631 mg sodium; 781 mg potassium
Vitamin C (223% daily value), Vitamin A (134% dv), Folate (42% dv), Calcium (34% dv), Iron (28% dv)
Something for everyone. My husband was drawn to the lemony kale and I was drawn to the spiced tofu. The chickpeas tied it all together.
December 01, 2014
By: EatingWell User
OK, not great
I thought this was OK, not great. I agree with the previous reviews -- love the individual ingredients but as a whole it just seemed like something was missing. I like the suggestion of adding yellow raisins and might try that next time.
Pros: Lots of veggies, good source of protein for vegetarians
Cons: Flavor was a little bland
October 30, 2014
By: EatingWell User
Better with a few additions
Everything was great, but as a whole the salad seemed to be missing something. I added some golden raisins and a quick homemade tzatziki sauce. The end result was a perfect sweet and tangy contrast to the Moroccan spices.
Pros: Great spices, tofu and chickpeas turned out great
Cons: lacking something, missing a punch
March 02, 2014
Kale salad as an entree
I'm a big fan of all the individual ingredients in this recipe, including the spices, but the combination of all the ingredients was simply okay. The salad is uncomplicated so it is a relatively quick and easy preparation. I may try this again but with different spices.
Pros: Healthy ingredients,
Cons: Flavor combos don't knock my socks off