Kale Salad with Spiced Tofu & Chickpeas
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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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 2 1/4 cups salad & 3/4 cup tofu mixture
Per Serving:
355 calories; protein 16g; carbohydrates 32.6g; dietary fiber 8.5g; sugars 4.1g; fat 20.3g; saturated fat 3g; vitamin a iu 6722.6IU; vitamin c 133.7mg; folate 167.8mcg; calcium 340.9mg; iron 4.8mg; magnesium 102.6mg; potassium 780.8mg; sodium 630.9mg; thiamin 0.2mg.
Exchanges:
1 starch, 5 vegetable, 2 lean meat, 3 fat