Kale salad with spiced tofu & chickpeas
Indulge in a vibrant kale salad bursting with flavors of spiced tofu and hearty chickpeas. This nutritious dish offers a perfect balance of textures and tastes.
Ingredients:
- 3 ½ teaspoons paprika
- 3 ½ teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground pepper
- ¾ 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
Instructions:
- Place the oven rack in the lower third position and preheat the oven to 230 °C. Grease a large baking sheet with cooking spray.
- Mix paprika, cumin, garlic powder, pepper, and salt in a big bowl. Measure 2 1/2 teaspoons of the mix and keep it separate. To the remaining spices, add 2 tablespoons of lemon juice and 1 tablespoon of oil. Cut the tofu into 3/4-inch cubes, dry them with a paper towel, and then combine them with chickpeas in the spiced mixture in the bowl. Stir well and let it sit for 10 minutes.
- Arrange the tofu and chickpeas on the greased baking sheet in a single layer. Place the sheet on the lower rack of the oven and roast for about 20 minutes, stirring halfway through, until they turn golden brown.
- In the meantime, put the reserved 2 1/2 teaspoons of spice mix back into the large bowl. Whisk in the remaining 3 tablespoons each of lemon juice and oil. Add the kale to the bowl and use clean hands to massage the leaves until they shrink in volume by almost half, which should take around 1 to 2 minutes. Incorporate the bell pepper and cucumber and toss everything together.
- Present the salad with the roasted tofu and chickpeas on top.
Summary:
- Calories: 1629 kcal
- Fat: 90 g
- Protein: 81 g
- Carbs: 152 g
- Potassium: 3126 mg
- Magnesium: 444 mg