Recipe by Ryland, Peters & Small

Rainbow Chard with Smoked Tofu and Cashews

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This is a simple, quick and effortless dish that is good for your whole body. It is perfect when you are in a hurry and want something satisfying yet light. Rainbow chard is always a pleasure on the plate – visually pleasing and full of vitamins.


Rainbow Chard with Smoked Tofu and Cashews

  • 200 grams/7 ounces smoked firm tofu

  • large bunch of rainbow chard (about 340 grams/12 ounces), cleaned and chopped (see note)

  • 60 grams/1/2 cup raw cashews

  • 1 teaspoon Pereg Paprika

  • 1 teaspoon ground cumin, such as Pereg Cumin

  • 2 teaspoons nigella seeds, divided

  • 1 tablespoon olive oil

  • freshly squeezed juice of 1/2 lemon

  • freshly ground Gefen Black Pepper, to season


Prepare the Rainbow Chard with Smoked Tofu and Cashews


To prepare the tofu, wrap it in paper towels, weigh down with a heavy item, then leave for 10 minutes to compress and squeeze out any excess water.


Steam the chard for two to three minutes.


Slice the tofu and dry-roast with the cashews, paprika, cumin, and half the nigella seeds in a wok or skillet/frying pan over a low–medium heat for four to five minutes, turning regularly.


Add the steamed chard to a separate pan, toss in the olive oil, then stir-fry for one minute.


Serve on warmed plates and drizzle over the lemon juice. Garnish with the remaining nigella seeds and season with black pepper.


Rainbow chard can be checked for insects in the same manner as romaine lettuce. Separate each leaf, soak in soapy water, then rinse each under a strong stream of running water and examine under direct light. – Ed.


Recipe excerpted from Totally Tofu: 60 Delicious Protein-Packed Vegan & Vegetarian Recipes Ryland Peters & Small, 2021 Recipe by Sarah Wilkinson Photograph by Adrian Lawrence © Ryland Peters & Small, 2021

Rainbow Chard with Smoked Tofu and Cashews

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