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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2014
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

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  • Combine paprika, cumin, garlic powder, pepper and salt in a large bowl. Measure out 2 1/2 teaspoons and set aside. Add 2 tablespoons lemon juice and 1 tablespoon oil to the remaining spice mixture. Cut tofu into 3/4-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 2 1/2 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.

Tips

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.

Nutrition Facts

355 calories; protein 16g 32% DV; carbohydrates 32.6g 11% DV; exchange other carbs 2; dietary fiber 8.5g 34% DV; sugars 4.1g; fat 20.3g 31% DV; saturated fat 3g 15% DV; cholesterolmg; vitamin a iu 6722.6IU 135% DV; vitamin c 133.7mg 223% DV; folate 167.8mcg 42% DV; calcium 340.9mg 34% DV; iron 4.8mg 27% DV; magnesium 102.6mg 37% DV; potassium 780.8mg 22% DV; sodium 630.9mg 25% DV; thiamin 0.2mg 18% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/18/2016
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. Read More
Rating: 3 stars
12/01/2014
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 Read More
Rating: 4 stars
10/30/2014
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 Read More
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Rating: 3 stars
03/02/2014
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 Read More