1/2blockfirm tofupressed overnight or at least 1 hour
1/4cupwater
1tspliquid smoke
1tspsmoked paprika
1tspsesame oil
1tspsoy sauce
Instructions
Preheat oven to 425F.
Empty chickpeas into a strainer and rinse until all the brine is gone. Pat dry with a paper towel or tea towel and add to a medium bowl with oil, garlic powder, smoked paprika, onion powder and hot chili powder. Toss until evenly coated.
Place chickpeas on a lined baking sheet and bake for 25-30 minutes or until crispy.
While the chickpeas are baking prepare your tofu 'bacon' bits by crumbling your firm pressed tofu with your hands in a small bowl. Add water, sesame oil, soy sauce, liquid smoke and smoked paprika and mix. Allow to marinate for 10 minutes. Once marinated drain any excess marinade and put tofu on a section of the chickpea's baking sheet. Allow to bake for the remaining time left on the chickpeas.
To make our dressing add; hemp seeds, water, lemon juice, garlic powder, dijon mustard, soy sauce, olive oil and nutritional yeast to a blender and blend until smooth. Add to a jar as you will have some extra dressing for later!
To put together your salad, thinly slice lettuce and kale and add to a large bowl. Add your chickpeas, tofu bacon bits and dressing and toss to coat. As a final, optional, touch you can sprinkle with nutritional yeast.
This is a perfect dish for a barbecue or a great way to add a bunch of green vegetables to any meal!