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Healthy Indian Tofu Curry

The Perfect Meal to Eat After a Sweaty Gym Session

Photo: Lizzie Fuhr

I love adding spice to meals, and nothing is quite as warming as a little curry. This Indian-spiced chard makes a great main dish, or choose to leave out the tofu and enjoy it as a side. For a satisfying (and fiber-rich) meal, serve alongside toasted whole wheat pita — an easy replacement for naan — or whip up a batch of brown rice and roasted cauliflower. It's a tasty, vitamin-packed meal and even better as leftovers.

Indian-Spiced Chard With Tofu

From The Food We Eat

Ingredients

  1. 1 large bunch of red Swiss chard or rainbow chard (around 16 to 18 leaves)
  2. 3 tablespoons olive oil
  3. 1 onion, chopped
  4. 1 tablespoon ginger, minced
  5. 3 cloves garlic, minced
  6. 1 teaspoon turmeric
  7. 1 teaspoon garam masala
  8. 1/2 teaspoon red chili flakes
  9. 1 teaspoon cumin powder
  10. 1 teaspoon kosher salt
  11. 1 tomato, chopped
  12. 1 block extrafirm tofu, cubed
  13. 1 cup water
  14. 1/4 cup roasted cashews, for garnish
  15. 1/4 cup chopped cilantro, for garnish

Directions

  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 chili 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 flavors meld together.
  5. Sprinkle with cashews and cilantro just before serving.


Source: Calorie Counter

Nutrition

Calories per serving
222

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