Roasted Chickpea and Crumbled Tofu Salad
1 16-oz container of firm tofu
1 20-oz. can chickpeas, drained (but not rinsed)
1 green pepper, thinly sliced
2 cups mushrooms, quartered
1 zucchini (if you can get it fresh from a farmer's market, it will taste 10x better than at your grocery store)
mixed salad greens
1 cup dried cranberries
2 Tbsp. olive oil
salt, pepper, and red pepper flakes to taste
- Over the sink, squeeze the tofu to get excess water out. Crumble it into a bowl and stir in a little tamari (about 2 tsp.). Set aside to let the flavor soak in.
- Preheat oven to 450 degrees.
- Put the chickpeas, green peppers and mushrooms in a casserole dish. Drizzle the olive oil over them and sprinkle with salt, pepper, and red pepper flakes (as much or as little as you like). Turn the chickpeas and vegetables a few times so they're evenly coated with oil.
- Bake for about 35 minutes, tossing occasionally, until the peppers are tender. Remove from the oven and set aside.
- On 4 salad plates, arrange a mix of salad greens. Over the greens, grate the carrot and zucchini. You can add as little or as much as you like.
- Add the crumbled tofu and dried cranberries (1/4 cup per plate).
- Add the chickpeas and vegetables and a sprinkling of alfalfa sprouts.
- Lightly squeeze a little juice from a lemon and add more tamari if needed.
* To keep calories down, I enjoy this with just the tamari and lemon juice, but your favorite dressing or a simple mix of olive oil and balsamic vinegar can be added.
Find the original recipe at The Daily Dietribe.