Swiss Chard Baked Tofu Recipes

SESAME-SOY MARINATED TOFU WITH SWISS CHARD

Steps:

• For the tofu: Heat the oven broiler. Alternatively, heat a skillet on the stove. In a bowl, whisk the sesame seeds with the sesame oil, balsamic vinegar, soy sauce, miso, oyster sauce, cilantro and sambal oelek. Cut the tofu into 1 cm (approximately 1/4 inch) slices. Place the tofu in a dish and cover with the sesame mixture. Allow to marinade in the refrigerator for a minimum of 2 hours and up to 2 days.
• For the swiss chard: Rinse the swiss chard and remove the stalks. Peel and finely chop the onion. Heat the oil and soy sauce in a skillet. Add the swiss chard and onion, season with salt and pepper to taste, and cook until wilted. For the tofu: Place the tofu in a baking dish and cook under the broiler until golden brown, about 5-10 minutes. For serving: Divide the swiss chard between plates. Top with the tofu.

STIR-FRIED TOFU WITH RED CHARD

Steps:

• Mix together the soy sauce, 1 teaspoon of the ginger and the sugar. Toss with the tofu in a bowl, and set aside. Marinate for 15 minutes or longer. Refrigerate if not using right away. Meanwhile, fill a large pot with water and bring to a boil. Fill a bowl with ice water.
• When the water comes to a boil, salt generously and add the red chard leaves. Cook the chard 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze it completely dry). Chop coarsely and set aside.
• Trim the ends of the chard stalks, clean them well and slice crosswise, about 1/4 inch thick.
• Heat a large, heavy nonstick skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan and reduce the heat to medium-high. Lift the tofu from the marinade, and add to the pan. Stir-fry for two to three minutes, until lightly colored. Add the chard stalks, and stir-fry for 1 minute. Add the remaining tablespoon of oil and the garlic and remaining ginger, and stir together for about 30 seconds until fragrant. Stir in the blanched red chard, and stir-fry with the tofu for one minute. Add the tofu marinade and cook, stirring, for another minute or two, until heated through and fragrant. Remove from the heat and serve, with rice or noodles.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

BAKED SWISS CHARD

Steps:

• Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
• Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.

SWISS CHARD & BAKED TOFU

Steps:

• Preheat oven to 375 Degrees F.
• Mix first five ingredients in small bowl.
• Line baking dish with tofu in one layer. Pour marinade over and bake for 1/2 an hour, or until marinade is absorbed by tofu and appears dry.
• Remove stems and cut Swiss Chard (or other greens) into bite sized pieces and soak in cold water.
• In a large saute pan, heat second batch of Olive oil and toast garlic until light brown (4-5 minutes). Add Tofu, reserving any fluid for gravy, to saute pan for one minute. Add greens and turn with tongs until wilted. Simmer for 15-20 minutes until tender.
• Serve over grain (rice, etc)as you would any stir fry.

SWISS CHARD AND TOFU STIR-FRY

Steps:

• Gather the ingredients.
• Heat the olive oil in a large skillet over medium heat.
• Add the garlic and heat for just a minute or two, until lightly browned.
• Add the cubed tofu and cook until lightly golden brown on all sides, stirring occasionally as needed.
• Once the tofu is almost cooked, add a splash of soy sauce or tamari, stirring to coat the tofu well.
• Add the mushrooms and cook with the tofu for another minute.
• Add the chopped Swiss chard. Drizzle with the sesame oil and stir.
• Sprinkle with a bit of sea salt and a dash of cayenne pepper.
• Allow the Swiss chard to cook down just a bit, until slightly wilted but still tender, rather than soft.
• Serve immediately over brown rice and enjoy.