Rainbow Chard With Smoked Tofu And Cashews

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.

Directions

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.

Notes:

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.