Have you ever had greens in the fridge that you needed to use, but were stumped on what to do with them? I had swiss chard that I wanted to use today, and came up with this recipe. If you don’t have swiss chard, but do have kale, collards or spinach, that’s fine. I think any greens will do.
This is a simple recipe that is full of bold flavors. I made it for lunch (it would also make a great side dish, with or without the baked tofu). My kids gobbled it up, had seconds and asked for more, but there were none!
Eating a lot of greens is a goal of mine this fall to help keep our immune systems in top working order. I’m working on a post that will detail my plan to keep us healthy – it’s coming soon!
This recipe was adapted from the Moosewood Restaurant Cooks at Home cookbook.
Ginger Tamari Greens with Baked Tofu
- 2T sesame oil (not toasted)
- 2 garlic cloves, minced
- 1 inch of ginger, grated
- One bunch of swiss chard, stems removed and cut into fine ribbons
- juice from one lime
- 1 tsp of tamari
- 1 tsp of coconut nectar (or other liquid sweetener), optional to balance the bite of the lime juice
- 4 oz organic baked tofu, cut into a small dice (I used “savory” from Trader Joes, but you can also make your own)
- 1/4 c cilantro, chopped
Heat oil in skillet. Saute ginger and garlic in oil for about minute or two. Add swiss chard ribbons and cook until wilted (just a couple minutes). Add diced tofu. Sprinkle with tamari and lime juice; stir. Add optional coconut nectar; stir. Add cilantro and serve.
You can serve over brown rice or other grain. We just had it on its own.