Try this roasted tofu and chickpea salad for a high-protein vegan meal that works for lunch or dinner. Crispy tofu and chickpeas pair with fresh greens and a lemony tahini dressing for a simple, nutritious bowl.
Ingredients
- 300 g extra-firm tofu
- 165 g canned chickpeas rinsed
- 1 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- 100 g mixed salad greens
- 150 g cherry tomatoes halved
- 1 medium avocado 150g, cubed
- 1 tbsp nutritional yeast
- 2 tbsp shelled hemp seeds
For the dressing:
- 2 tbsp tahini
- 1 lemon juiced
- 1 tsp maple syrup
- ½ tsp garlic powder
- 1 tbsp chilled water to thin out as needed
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 180°C/Fan 160°C/Gas Mark 4 and line a baking tray with parchment paper.
- Wrap the tofu in a paper towel and squeeze it in your hands to remove any excess moisture, then cut it into cubes.
- Combine the tofu and chickpeas with the olive oil, smoked paprika, garlic powder and cumin in a medium mixing bowl. Toss until evenly coated.
- Spread the tofu and chickpeas evenly on the lined baking tray. Bake for 25 minutes, flipping halfway through for even crispiness.
- Meanwhile, prepare the dressing. Whisk together tahini, lemon juice, maple syrup, garlic powder and water until smooth in a small bowl. Add salt and black pepper to taste.
- Combine the mixed salad greens, tomatoes and avocado in a large salad bowl.
- Top with the roasted tofu and chickpeas, then sprinkle with nutritional yeast.
- Drizzle with the lemon-tahini dressing and toss to coat. Add the hemp seeds and serve immediately.