Preheat the oven to 400°F and line two large, rimmed baking sheets with parchment paper.
Cut the tofu into ½-inch thick rectangles, then cut each rectangle diagonally into 2 triangles. Dry the tofu triangles by pressing them between two paper towels. Drizzle ½ tablespoon of the olive oil over one of the baking sheets, then gently lay the tofu triangles on the baking sheet. Season the tofu with a pinch of salt and some pepper, then flip the tofu and season again, so that the tofu gets lightly coated with olive oil, salt, and pepper on both sides. Bake in the preheated oven until the tofu is lightly browned and just starting to crisp, about 40 minutes, taking the baking sheet out and flipping the pieces halfway through.
Meanwhile, thoroughly dry the chickpeas on a plate lined with paper towels. In a small mixing bowl, combine chickpeas, the remaining ½ tablespoon olive oil, the curry powder, a pinch of salt, and some pepper. Toss to coat, then spread the chickpeas out on the other baking sheet. Bake in the preheated oven until the chickpeas are golden brown and crispy, 30 to 35 minutes.
When the tofu and chickpeas are roasted, let them cool for 5 minutes while you make the vinaigrette: Whisk together the blood orange juice, vinegar, and a pinch of salt and pepper in a small bowl. Add the olive oil and continue to whisk until everything is combined.
Assemble the salad: Toss the spinach with half of the vinaigrette in a serving bowl, until all the leaves are evenly coated. Top with half the tofu and half the chickpeas.
Leftovers: Store the other half of the vinaigrette in an airtight container in the fridge. Let the leftover chickpeas and tofu cool completely. Store the leftover tofu in an airtight container in the fridge. Store the leftover chickpeas in an airtight container, at room temperature.