Tofu And Swiss Chard Stacks Recipes

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SWISS CHARD AND TOFU STIR-FRY



Swiss Chard and Tofu Stir-Fry image

This Swiss chard and tofu stir-fry is vegetarian, vegan, and gluten-free, making it a healthy dish that can be served to the whole family.

Provided by Jolinda Hackett

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, minced
1/2 block (10-ounces) firm or extra firm tofu (drained, pressed , and cut into cubes)
1 teaspoon soy sauce or tamari
6 to 8 button mushrooms (sliced)
1 large bunch Swiss chard ( stemmed and leaves chopped)
1/2 teaspoon sesame oil
1/4 teaspoon sea salt (or to taste)
Optional: Dash of cayenne pepper

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.

Nutrition Facts : Calories 114 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 1 g, Fat 9 g, ServingSize about 3-4 servings, UnsaturatedFat 0 g

STIR-FRIED TOFU WITH RED CHARD



Stir-Fried Tofu With Red Chard image

Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may spend 30 minutes prepping everything, I'll spend only five minutes at the stove. For things to go well, it's important that the mise en place be organized. If liquids are to be added to a dish at the same time, combine them in one bowl or measuring cup. If the garlic and ginger are to be added together, have them minced and combined in a small container. Clean your work area before you start cooking, and have everything close to the stove. Once you begin to stir-fry, you won't be able to do anything except grab the next ingredient. Read the recipe carefully from beginning to end, have the table set, your rice or noodles cooked and plates ready. I love the pink color that tofu takes on when cooked with red chard. Beet greens would also do the trick. In this recipe, blanching the greens is part of the prep.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 9

2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon plus 1 teaspoon chopped or grated fresh ginger
3/4 pound firm tofu, sliced 1/2 inch thick, into 1- by 2-inch dominoes
1 large bunch or 2 smaller bunches red chard about 1 1/2 pounds, stemmed and thoroughly cleaned retain the stems
Salt to taste
1 teaspoon dark sesame oil
2 tablespoons canola or peanut oil
2 large garlic cloves, minced

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.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 754 milligrams, Sugar 3 grams

TOFU AND SWISS CHARD STACKS



Tofu and Swiss Chard Stacks image

Make and share this Tofu and Swiss Chard Stacks recipe from Food.com.

Provided by dicentra

Categories     Soy/Tofu

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons low sodium soy sauce
1 tablespoon mirin (sweet rice wine)
2 teaspoons rice vinegar
1 teaspoon honey
1 (12 1/3 ounce) package water-packed reduced-fat firm tofu, drained
cooking spray
1 teaspoon dark sesame oil
1 cup thinly sliced shiitake mushroom caps
1 1/2 teaspoons minced peeled fresh ginger
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, minced
4 cups thinly sliced swiss chard
1/2 teaspoon sesame seeds, toasted
2 teaspoons low sodium soy sauce

Steps:

  • To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices.
  • Carefully place tofu in an 11 x 7-inch baking dish. Pour the soy sauce mixture over tofu. Cover and refrigerate 30 minutes, carefully turning once.
  • Preheat broiler.
  • Remove tofu from dish; discard marinade. Place tofu on a baking sheet coated with cooking spray.
  • Broil 10 minutes on each side or until tofu is lightly browned.
  • To prepare greens, heat oil in a large nonstick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently.
  • Add chard and sesame seeds; cook 3 minutes or until chard wilts, stirring frequently. Stir in 2 teaspoons soy sauce.
  • Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining chard and tofu.

SWISS CHARD & BAKED TOFU



Swiss Chard & Baked Tofu image

Make and share this Swiss Chard & Baked Tofu recipe from Food.com.

Provided by Nolan

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 teaspoon lemon zest
3 tablespoons fresh basil, chopped
1 lb extra firm tofu, in bite sized pieces
3 tablespoons olive oil
6 garlic cloves
1 lb swiss chard
1/4 teaspoon spike seasoning

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.

Nutrition Facts : Calories 289.1, Fat 25.3, SaturatedFat 3.8, Sodium 256.7, Carbohydrate 8.3, Fiber 3, Sugar 2.2, Protein 11.7

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