The hot oven turns the outside of the tofu crisp and the inside pleasantly chewy.
Combine paprika, cumin, garlic powder, pepper and salt in a large bowl.
Measure out 2 1/2 teaspoons and set aside.
Add 2 tablespoons lemon juice and 1 tablespoon oil to the remaining spice mixture.
Cut tofu into 3/4-inch cubes and pat dry.
Spread the tofu and chickpeas on the prepared baking sheet in a single layer.
Roast on the lower rack, stirring once halfway through, until golden brown, about 20 minutes total.
Add bell pepper and cucumber and toss to combine.
Serve the salad topped with the roasted tofu and chickpeas.
Tips
Make Ahead Tip: Cover and refrigerate roasted tofu & chickpeas for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
