Guys. I haven’t posted a new recipe in almost 7 weeks! This summer has been crazy for me, and I haven’t had extra time to create new recipes. I’ve also just been eating salads and vegetables for lunch for weeks now (#sweatingforthewedding), but this week I had some time to cook something new and decided I could “treat myself” to an “exciting” lunch.
I meal prepped this on Monday for the week, and one serving is only 222 calories (probably a little more than that because I also added mushrooms and roasted cauliflower), has 5.3 grams of fiber, and 7.3 grams of protein.
Swiss Chard is also a great leafy green to incorporate into your diet from time to time. Chard is related to beets and spinach, and has a good amount of fiber, protein, calcium, and magnesium.
Super easy recipe! Let me know if you try it 🙂
-1 large bunch Red Swiss Chard or Rainbow Chard
-3 Tablespoons extra virgin olive oil
-1 onion, chopped
-1 Tablespoon ginger, minced *or 1 teaspoon ground ginger*
-3 cloves garlic, minced
-1 teaspoon turmeric
-1 teaspoon garam masala
-1/2 teaspoon red pepper flakes
-1 teaspoon cumin
-Pink himalayan salt & black pepper to taste
-1 tomato, chopped
-1 block extra firm tofu, cubed
-1 Cup water
-1/4 Cup roasted cashews, for garnish
-Rip leaves of chard off the stalks & set aside. Chop chard leaves into bite sized pieces, then wash & drain thoroughly. Rinse stalks, then chop
-Heat the olive oil in a large pan. Add the onions, garlic, & ginger & sauté until golden brown, about 3 minutes
-Add the chard stalks & sauté 1 – 2 minutes more
-Add the turmeric, garam masala, cumin, red chili flakes, pink himalayan salt, & black pepper. Sauté 3 – 5 minutes, until fragrant. Add the tomato & cook until the tomato breaks down
-Add chard leaves & cook on medium – high heat just until the leaves wilt, about 3 minutes. Add the tofu & water. Bring to a boil, & reduce heat to medium – low heat & simmer for 15 minutes, until chard cooks down & flavors meld together
-Sprinkle with cashews just before serving