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.
350 g package extra-firm tofu
2 tsp (10 mL) garam masala, divided
1/2 tsp (2 mL) salt, divided
1/4 tsp (1 mL) black pepper
1 bunch Swiss chard
1 Tbsp + 2 tsp (15 mL + 10 mL) grapeseed or sunflower oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 Tbsp (30 mL) finely chopped ginger
1 tsp (5 mL) cumin seeds
1 tsp (5 mL) mustard seeds
1/2 tsp (2 mL) turmeric
1/4 tsp (1 mL) crushed red pepper flakes
3/4 cup (180 mL) plain Greek yogurt
1/4 cup (60 mL) half-and-half cream
1 Tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) sliced roasted almonds
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.