alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Tofu Chard Saag

Serves 4.

    Share

    Tofu Chard Saag

    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.

    Advertisement

    Tip

    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.

    Advertisement

    Tofu Chard Saag

    Ingredients

    • 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

    Nutrition

    Per serving:

    • calories367
    • protein28g
    • fat24g
      • saturated fat5g
      • trans fat0g
    • carbohydrates15g
      • sugars7g
      • fibre3g
    • sodium467mg

    Directions

    01

    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.

    02

    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.

    03

    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.

    04

    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.

    05

    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.

    Advertisement

    Like this recipe?

    This recipe is part of the The Green Party collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.