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Spiced Tofu Kale and Chick Pea Salad

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.


4 servings
  • 3½ teaspoons paprika
  • 3½ 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
  • ½ English cucumber, halved and sliced


1. Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Combine 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.
3. Add the tofu and chickpeas to the spice mixture in the large bowl and stir to combine; let stand for 10 minutes.
4. 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.
5. Meanwhile, 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.
6. Add bell pepper and cucumber and toss to combine.
Serve the salad topped with the roasted tofu and chickpeas.

    Nutrition information

    • Per serving: 
    • 355 calories
    • 20 g fat
    • 8 g fiber
    • 33 g carbohydrates
    • 16 g protein

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