Smoky Tofu, Wilted Chard, and Chai Quinoa

A lot of my meals follow the basic pattern of greens, grain, and protein, but this was my first time cooking with chard. It definitely won't be the last time, because this meal was easy and delicious! This recipe may look like a lot of work, but very little active time is required.

I used ground cloves to flavor the tofu because I wanted it to taste smoky, but changing the spices on the tofu could take this dish in a different direction. Bryant Terry's Rosemary-Roasted Tofu Cubes from Vegan Soul Kitchen would work great.

Smoky Tofu, Wilted Chard, and Chai Quinoa
Makes 2 servings

• One 8-ounce package of extra-firm tofu
• 1 tbsp olive oil
• 1 tsp ground cloves
• 1/2 cup quinoa
• 1 cup brewed chai
• 1 bunch chard (I used red)
• 1 tbsp Earth Balance margarine


1. Preheat the oven to 375°.

2. Cut the tofu into 8 slabs and pat the slabs dry with a paper towel.

3. Mix the olive oil and ground cloves together in a small bowl. Dip each slab of tofu in the mixture, making sure to coat each side.

4. Bake the tofu for 30 minutes, turning halfway through the cooking time.

5. While the tofu is baking, rinse the quinoa then put it in a pot with the chai. Bring the chai to a boil, then cover and reduce the heat. Simmer until the quinoa is cooked.

6. Wash the chard, then separate the stems from the chard leaves and chop the stems. Begin sauteeing the stems in the Earth Balance while you chop the chard leaves. Add the chard leaves and sautee until they are wilted.

7. Plate the quinoa, chard, and tofu, and serve.