Last week I was in the supermarket and some beautiful bright colours caught my eye in the vegetable section. It was rainbow chard. There’s a saying that goes ‘eat the rainbow’ with the idea behind it being that when you eat fruit and veg of different colours, you get a variety of nutrients. Orrrr…you could just eat rainbow chard!
In one serving (one cup chopped) you get 214% Vitamin A of your Daily Value, 53% Vitamin C, 17% Vitamin E, 716% Vitamin K, 22% Iron, 38% Magnesium, 27% potassium and the list goes on, see here. I would imagine the values apply to raw chard and probably change when you cook it.
You can actually eat it raw or cooked, which I didn’t realise the first time I cooked with it. I thought it had to be cooked. Anyway, this recipe was a result of that belief, so perhaps it’s just as well I thought I needed to cook it!
When I was in Vietnam in March, I ate a lot of tofu and it was cooked in a variety of ways, often with tomatoes. Before my travels I’d only ever have put tofu with vegetables that I would associate with Thai or Japanese cooking. Turns out tofu is waaay more versatile than I gave it credit for and if you can get your hands on a smoked version—do! It’s really delicious.
Rainbow Chard with Smoked TofuPrint Recipe
- bunch of rainbow chard (about 7 stalks)
- 2 cloves garlic, thinly sliced
- 1 shallot, sliced
- handful cherry tomatoes, halved
- 1/2 stock cube (low sodium ideally)
- white wine
- olive oil
- fresh parsley, chopped
- 1/2 lemon
- 200g smoked tofu, sliced
- black pepper
Heat olive oil in a pan, cook tofu til brown on both sides then remove from pan.
Chop stalks of chard into slices and roughly chop leafy part.
Add shallot and chard stalks to pan, followed by cherry tomatoes.
Add white wine, stock cube, black pepper cook for 5-10 minutes
In another pan, heat olive oil and fry chard leaves with garlic for 2-3 minutes until it’s reduced in volume
Plate chard leaves, top with sautéed stalks, tofu and chopped parsley. Squeeze lemon over the whole lot if you feel it needs an extra kick.