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.
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