Kale Salad with Spiced Tofu & Chickpeas
From EatingWell: March/April 2014
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.
- 3 1/2 teaspoons paprika
- 3 1/2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground pepper
- 3/4 teaspoon salt
- 5 tablespoons lemon juice, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 14-ounce package extra-firm water-packed tofu, drained
- 1 15-ounce can chickpeas, rinsed
- 14 cups torn kale (from 1 large bunch) or baby kale
- 1 medium yellow or orange bell pepper, cut into 2-inch strips
- 1/2 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 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 & Notes
- Make Ahead Tip: Cover and refrigerate roasted tofu & chickpeas for up to 2 days.
Per serving: 443 calories; 22 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 3 g total sugars; 24 g protein; 11 g fiber; 699 mg sodium; 1657 mg potassium.
Nutrition Bonus: Vitamin C (580% daily value), Vitamin A (491% dv), Calcium (61% dv), Magnesium & Potassium (47% dv), Iron (41% dv), Folate (40% dv), Zinc (22% dv)
Carbohydrate Servings: 3
Exchanges: 1 starch, 5 vegetable, 2 lean meat, 3 fat
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- Main Ingredient
- Vegetarian, soy
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less
- March/April 2014