Spiced Tofu &Chickpeas on Kale

I got this from Eating Well magazine, and proceeded to make some variations.  Spicy, and tasty.Seems like a bunch of messing around to get to the end product, but the result was worth it!
The recipe here, serves 4.

Combine, mix up in a big bowl
3.5 tsp paprika (sweet, hot or mixed)
3.5 ground cumin
2 tsp garlic powder
1/2 tsp cinnamon
1 tsp ground turmeric
1 tsp ground pepper
1/4 tsp salt

Set aside 2.5 tsp of the spice mix

Mix into the rest of spices
2 Tbsp lemon juice
1 Tbsp olive oil

Add to spice mix, stir up, leave sit for 10-15 minutes or so
1 brick of tofu - 14 oz, drained and cut into 3/4 inch cubes
1 can (15 oz) - chickpeas, rinsed and drained

Spread tofu and chickpeas on greased baking sheet
Roast in 450 F oven for 20 minutes.
Stir once half-way.

While tofu and chickpeas are roasting, put the set aside spices into the big bowl and mix it up with
3 Tbsp lemon juice
3 Tbsp olive oil

Add 1 big bunch kale, ripped to bite size pieces
Massage kale in the spice, juice, oil mixture.  Kale will reduce in size as a result.

Plate the kale - divvy up for 1 serving (about 2.25 cups each)

Add to plated kale:
10 CastelVetrano olives, halved
1 red pear, cut up
1 Tbsp pumpkin seeds, toasted 

Add 3/4 cup of the tofu and chickpea mixture on top of the kale bed.

Serve and enjoy!

Rated a 4.59 on the Kale Scale.