Spiced Tofu Salad

This heart-healthy recipe incorporates foods that help reduce inflammation and promote heart health.


Serves 4



  • Spiced tofu recipe is a delicious way to bring antioxidants into your meal plans3 teaspoons paprika (amount depends on personal taste preference can increase or decrease it)
  • 3 teaspoons ground cumin
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon freshly ground pepper
  • ½ 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 canned chickpeas, rinsed thoroughly
  • 14 cups torn kale (from 1 large bunch) or baby kale
  • 1 medium yellow bell pepper, cut into 2-inch strips
  • 1 medium orange bell pepper, cut into 2-inch strips
  • 1 English cucumber, halved and sliced

Health Tip: Substitute canned chickpeas for fresh chickpeas – Soak fresh chickpeas overnight in water. The next morning, drain water and steam chickpeas until soft to be used in the recipe.



  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 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.
  3. 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.
  4. Meanwhile, return the reserved 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.
  5. Serve the salad topped with the roasted tofu and chickpeas.


Make Ahead Tip: Cover and refrigerate roasted tofu and chickpeas for up to 2 days.


Nutrition Facts

Calories 389

Fat 20 g

Saturated fat 2.5 g

Monounsaturated fat 12 g

Cholesterol 0 mg
Sodium 450 mg
Carbohydrates 45 g
Fiber 14 g
Protein 22 g

Potassium 1700 mg