A creamy yogurt-chard sauce surrounds cubes of pan-seared tofu in this aromatic, satisfying riff on Indian saag. Being able to use both the leaves and tender stems makes Swiss chard a two-for-one star in the kitchen. Serve with rice or naan.
Nuts, like almonds, are an even better crunchy garnish when roasted. But you don’t need to fire up the oven to get the job done. Toss a handful of nuts with a little bit of neutral oil, such as grapeseed, and spread in a single layer on a microwave-safe plate. Microwave on high in 1-minute intervals, stirring between each interval, until nuts are fragrant and a few shades darker, about 5 minutes total.
Line cutting board with a couple sheets of paper towel. Top with tofu, a couple more sheets of towel, and another cutting board. Press to extract excess liquid. Slice tofu into 3/4 in (2 cm) blocks and toss with 1 tsp (5 mL) garam masala, 1/4 tsp (1 mL) salt, and black pepper.
Slice off stems from chard leaves and thinly slice stems. Roughly chop chard leaves and then soak them in large bowl of cool water, swishing to loosen any grit clinging to them. Drain and squeeze out excess water, or use a salad spinner to remove excess water. Chop greens into smaller pieces.
In large skillet over medium-high, heat 1 Tbsp (15 mL) oil. Add tofu and cook, tossing the cubes occasionally, until golden brown all over, about 8 minutes. Remove tofu from pan and set aside.
Heat remaining 2 tsp (10 mL) oil in pan. Add onion, chard stems, and 1/4 tsp (1 mL) salt; heat until onion has softened and browned, about 5 minutes. Place garlic and ginger in pan; heat for 2 minutes. Add 1 tsp (5 mL) garam masala, cumin seeds, mustard seeds, turmeric, and red pepper flakes in pan; heat for 30 seconds. Add chopped chard leaves in batches and cook, stirring often, until wilted, about 2 minutes.
Remove pan from heat and let cool for about 2 minutes. Stir in yogurt, 1/4 cup (60 mL) at a time, and then stir in cream. Gently stir in tofu and lemon juice. Serve topped with almonds.
This recipe is part of the The Green Party collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.