This bagged salad becomes dinner when you warm it with crispy tofu and finish it with the ginger-honey dressing it came with. The heat softens the raw kale just enough while the tofu adds protein and substance to a bowl that otherwise wants more heft.

Serves 2. 25 minutes, 20 at the stove.

About 310 calories a serving, 20 g protein, 9 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Press 14 ounces firm tofu between two plates with a heavy pot on top for 10 minutes to release water while you slice 2 scallions into 1-inch pieces on the bias.10 min
2. Cut the pressed tofu into half-inch cubes. Heat 2 tablespoons oil in a wide skillet over medium-high heat until shimmering, then add the tofu in a single layer and leave it to brown for 3 minutes without stirring, then toss and cook until all sides are golden, about 5 more minutes.8 min
3. Add the entire contents of the salad package to the hot pan with the tofu and toss for 1 to 2 minutes until the kale wilts and the salad is warmed through, then taste and adjust with a pinch each of salt and pepper.2 min
4. Divide the warm salad between two bowls, scatter the sliced scallions over top, drizzle any remaining dressing from the package if desired, and serve at once.

Note Swap the tofu for chickpeas if you prefer. Leftovers keep, cold or reheated, for two days. Serve with steamed rice or crusty bread to soak up any extra dressing and make it a fuller meal.