Crumbled Tofu and Smoky Chickpea Chopped Salad with Date Vinaigrette

Crumbled Tofu and Smoky Chickpea Chopped Salad with Date Vinaigrette

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This recipe was submitted to our Test Kitchen by Angela from angelas_plantbasedkitchen and we think this knocks it out of the park for a healthy Labor Day spread. This is protein packed and leans into fresh late summer produce like cucumbers, tomatoes and corn. The date vinaigrette is just the right balance of sweet and salty to pull it all together!

  • Cook 10 min
  • Serves 2-4 servings

Ingredients

  • 1 15-oz can chickpeas, drained and rinsed
  • 1/4 cup coconut aminos
  • 1 Tbsp white miso paste
  • 1/2 Tbsp liquid smoke
  • 1 tsp smoked paprika
  • 1 block extra firm tofu, crumbled
  • 2 Tbsp Just Date Syrup
  • 2 Tbsp soy sauce or tamari
  • 1 head butter lettuce, disassembled
  • 1 large tomato or 10 cherry tomatoes, seeded and diced
  • 1 cup canned corn, drained
  • 1/2 English cucumber, diced
  • 1 large avocado, sliced
  • 1 cup heart of palm, diced
  • 1 handful of sprouts
  • 2 Tbsp sunflower seeds
  • 5 large Medjool dates, chopped
  • 2 Tbsp Just Date Syrup
  • 2 Tbsp olive oil
  • 2 Tbsp coconut aminos
  • 2 Tbsp Mirin
Instructions
  1. Preheat oven broiler to high.
  2. In bowl, combine coconut aminos, white miso paste, liquid smoke, and smoked paprika.
  3. Stir well to combine and add chickpeas. Toss to coat.
  4. In separate bowl, combine crumbled tofu, Just Date Syrup, and soy sauce. Toss to combine.
  5. Spread chickpeas and tofu separately on baking sheet.
  6. Place under broiler for 10 minutes. Keep close eye on them.
  7. Toss chickpeas and tofu every 3-4 minutes.
  8. Remove from oven and set aside to cool.
  9. Arrange butter lettuce leaves on serving platter.
  10. Arrange salad ingredients in rows on top.
  11. Whisk together Just Date Syrup, olive oil, coconut aminos, and Mirin for vinaigrette.
  12. Drizzle Date Vinaigrette over salad.
  13. Serve immediately.
by Angela