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. Source: EatingWell Magazine, March/April 2014

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Ingredients

Directions

  • 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; 20.3 g total fat; 3 g saturated fat; 631 mg sodium. 781 mg potassium; 32.6 g carbohydrates; 8.5 g fiber; 4 g sugar; 16 g protein; 6723 IU vitamin a iu; 134 mg vitamin c; 168 mcg folate; 341 mg calcium; 5 mg iron; 103 mg magnesium;

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