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Parve
Easy
2 Servings
Allergens 
30 Minutes
Diets
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.
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
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.
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
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