Seared tofu with garlic, Swiss chard and pine nuts
SmartPoints® value per serving
Vegetarian cuisine never tasted so good! Toasted pine nuts and seared tofu combined with the rich flavor of Swiss chard will excite your taste buds in under 30 minutes. Most recipes with tofu will call for pressing the moisture from the tofu before it is cooked so the tofu can absorb the flavors of a marinade. In this recipe, the earthy delicious flavor of tofu is the star allowing it to shine. Serve this combination over some mashed sweet potatoes for contrast of flavor. Make it a lighter dinner with some fluffy basmati rice seasoned with thinly sliced green onions, salt, and pepper.
Low sodium soy sauce
8 oz, drained and sliced crosswise into 1/2-inch-thick slices
2 medium clove(s), minced
Uncooked Swiss chard
6 cup(s), fresh, rinsed well and chopped
- Set a large nonstick skillet over medium-high heat. When pan is hot, add pine nuts and sauté until golden brown, shaking the pan often to prevent burning, about 3 minutes; remove pine nuts from pan and set aside.
- Combine soy sauce and pepper in a shallow dish. Add tofu; turn to coat.
- Heat oil in the same pan over medium-high heat. Add tofu and sear until golden brown, about 2 minutes per side. Remove tofu from pan using a spatula and cover with foil to keep warm; set aside.
- Add garlic to the same pan and sauté until just golden, about 2 minutes; add Swiss chard and cook until wilted, about 30 seconds. Transfer Swiss chard to individual plates and top with seared tofu and pine nuts. Yields about 2 slices of tofu, 3/4 cup of Swiss chard and 1 teaspoon of pine nuts per serving.