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Indian-Spiced Chard With Tofu

Indian-Spiced Chard With Tofu

From The Food We Eat


  1. 1 large bunch of red Swiss chard or rainbow chard (around 16 to 18 leaves)
    3 tablespoons olive oil
    1 onion, chopped
    1 tablespoon ginger, minced
    3 cloves garlic, minced
    1 teaspoon turmeric
    1 teaspoon garam masala
    1/2 teaspoon red chili flakes
    1 teaspoon cumin powder
    1 teaspoon kosher salt
    1 tomato, chopped
    1 block extrafirm tofu, cubed
    240 mL water
    35 grams roasted cashews, for garnish
    20 grams chopped cilantro, for garnish


  1. Rip leaves of chard of stalks and set stalks aside. Chop chard leaves into bite-size pieces, then wash and drain thoroughly. Rinse stalks, then chop.
  2. Heat the olive oil in a large pan. Add the onions, garlic, and ginger and sauté until golden brown — about 3 minutes. Add the chard stalks. Sauté 1 to 2 minutes more.
  3. Add the turmeric, garam masala, cumin powder, red chilli flakes, and salt. Sauté 3 to 5 minutes until fragrant. Add the chopped tomato and cook until tomatoes break down.
  4. Add chard leaves and cook on medium-high just until the leaves wilt, about 3 minutes. Add the tofu and water. Bring to a boil, reduce heat to med-low and simmer 15 minutes till chard cooks down and the flavours meld together.
  5. Sprinkle with cashews and cilantro just before serving.

Source: Calorie Counter


Calories per serving
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