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Kale Salad with Spiced Tofu & Chickpeas
EatingWell Test Kitchen
“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
1Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray.
2Combine 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.
3Spread 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.
4Meanwhile, 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.
5Serve 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.