Name: Kale Caesar with Crispy Tofu and Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 250 g firm tofu, patted dry and cut into 1.5 cm cubes; 240 g cooked or tinned chickpeas, drained and patted dry; 1 tbsp olive oil (15 ml); 1 tbsp soy sauce (15 ml); 1 tbsp cornflour (8 g); ½ tsp smoked paprika (1.1 g); 200 g kale, stalks removed and leaves torn; 3 tbsp tahini (45 g); 2 tbsp lemon juice (30 ml); 1 tbsp nutritional yeast (5 g); 2 tsp Dijon mustard (10 g); 2 tsp capers (6 g), finely chopped; 1 clove of garlic (about 4 g), crushed; 3–4 tbsp water (45–60 ml); salt and black pepper, to taste

Method

Heat the oven to 220°C (200°C fan) and line a large baking tray with baking paper. Toss the tofu and chickpeas with the oil, soy sauce and paprika, then sprinkle over the cornflour and toss again. Spread out on the tray in a single layer.
Roast for 30 to 35 minutes, shaking the tray halfway, until the chickpeas are crisp and the tofu is golden and firm.
Whisk the dressing ingredients together, adding enough water to make it pourable.
Put the kale in a large bowl, pour over the dressing and massage it into the leaves with your hands for 1 to 2 minutes, until the kale softens and darkens.
Top with the warm tofu and chickpeas and serve.

Nutrition per serving

Protein: 36 g
Energy: 616 kcal
Carbs: 46 g
Fat: 34 g
Fibre: 16 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

Kale Caesar with Crispy Tofu and Chickpeas

Ingredients

Dressing

Method

Nutrition per serving

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