Orange Tofu with Quinoa Stuffed Chard

Orange Tofu with Quinoa Stuffed Chard

Quinoa Stuffing

  • 1 cup quinoa
  • 1 tablespoon sesame oil
  • 2 green onions
  • 1 clove garlic
  • 2 tablespoon orange juice
  • ½ cup vegetable stock
  • 4 kale leaves, washed and chopped.
  • 12 large chard leaves

Cover quinoa with warm water and let sit for an hour.  Drain and rinse well.

Sauté onion, garlic in oil; add juice and stock, stirring well.  Add quinoa and kale.  Reduce heat and simmer til liquid is absorbed.

Wash chard very well.  Blanche for two minutes in boiling water.  Immerse in ice water.  Pat dry.  Chard should be just slightly wilted, pliable.

Place a tablespoon of the quinoa mixture on the stem end and roll up, folding the sides in to seal.  Place seam side down in heat resistant pan.  Repeat till all leaves are stuffed.  Make sauce.

Orange Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 green onions, chopped
  • ½ c orange juice
  • 2 tablespoon lemon juice
  • 3 tablespoons rice vinegar
  • 3 tablespoons tamari sauce
  • 3Tablespoons brown sugar
  • ½ teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 3 tablespoons water

In a small saucepan, sauté garlic and green onions in oils until garlic is golden.

Add water, orange juice, lemon juice, vinegar, tamari, brown sugar, and pepper flakes.  Bring to a boil.  Splash several tablespoons of boiling sauce over chard wraps. Reduce heat to medium, stirring in cornstarch that has been dissolved in water to thicken sauce.

Cook chard wraps for 1-2 minutes in microwave, or steam briefly.

Tofu

  • Cornstarch
  • Oil for deep frying
  • 1 block extra firm tofu, drained and pressed

Cut tofu into bite sized pieces.  Dredge in cornstarch.  Heat oil in deep skillet; fry tofu until browned.

Toss tofu with enough sauce to coat lightly; serve with chard rolls and extra sauce.

Makes: 4 servings.

Orange Tofu with Quinoa Stuffed Chard

Quinoa Stuffing

1 cup quinoa

1 tablespoon sesame oil

2 green onions

1 clove garlic

2 tablespoon orange juice

½ cup vegetable stock

4 kale leaves, washed and chopped.

12 large chard leaves

Cover quinoa with warm water and let sit for an hour. Drain and rinse well.

Sauté onion, garlic in oil; add juice and stock, stirring well. Add quinoa and kale. Reduce heat and simmer til liquid is absorbed.

Wash chard very well. Blanche for two minutes in boiling water. Immerse in ice water. Pat dry. Chard should be just slightly wilted, pliable.

Place a tablespoon of the quinoa mixture on the stem end and roll up, folding the sides in to seal. Place seam side down in heat resistant pan. Repeat till all leaves are stuffed. Make sauce.

Orange Sauce

1 tablespoon olive oil

1 tablespoon sesame oil

4 garlic cloves, minced

4 green onions, chopped

½ c orange juice

2 tablespoon lemon juice

3 tablespoons rice vinegar

3 tablespoons tamari sauce

3Tablespoons brown sugar

½ teaspoon red pepper flakes

1 tablespoon cornstarch

3 tablespoons water

In a small saucepan, sauté garlic and green onions in oils until garlic is golden.

Add water, orange juice, lemon juice, vinegar, tamari, brown sugar, and pepper flakes. Bring to a boil. Splash several tablespoons of boiling sauce over chard wraps. Reduce heat to medium, stirring in cornstarch that has been dissolved in water to thicken sauce.

Cook chard wraps for 1-2 minutes in microwave, or steam briefly.

Tofu

Cornstarch

Oil for deep frying

1 block extra firm tofu, drained and pressed

Cut tofu into bite sized pieces. Dredge in cornstarch. Heat oil in deep skillet; fry tofu until browned.

Toss tofu with enough sauce to coat lightly; serve with chard rolls and extra sauce.

Makes: 4 servings.

Orange Tofu with Quinoa Stuffed Chard

Quinoa Stuffing

1 cup quinoa

1 tablespoon sesame oil

2 green onions

1 clove garlic

2 tablespoon orange juice

½ cup vegetable stock

4 kale leaves, washed and chopped.

12 large chard leaves

Cover quinoa with warm water and let sit for an hour.  Drain and rinse well.

Sauté onion, garlic in oil; add juice and stock, stirring well.  Add quinoa and kale.  Reduce heat and simmer til liquid is absorbed.

Wash chard very well.  Blanche for two minutes in boiling water.  Immerse in ice water.  Pat dry.  Chard should be just slightly wilted, pliable.

Place a tablespoon of the quinoa mixture on the stem end and roll up, folding the sides in to seal.  Place seam side down in heat resistant pan.  Repeat till all leaves are stuffed.  Make sauce.

Orange Sauce

1 tablespoon olive oil

1 tablespoon sesame oil

4 garlic cloves, minced

4 green onions, chopped

½ c orange juice

2 tablespoon lemon juice

3 tablespoons rice vinegar

3 tablespoons tamari sauce

3Tablespoons brown sugar

½ teaspoon red pepper flakes

1 tablespoon cornstarch

3 tablespoons water

In a small saucepan, sauté garlic and green onions in oils until garlic is golden.

Add water, orange juice, lemon juice, vinegar, tamari, brown sugar, and pepper flakes.  Bring to a boil.  Splash several tablespoons of boiling sauce over chard wraps. Reduce heat to medium, stirring in cornstarch that has been dissolved in water to thicken sauce.

Cook chard wraps for 1-2 minutes in microwave, or steam briefly.

Tofu

Cornstarch

Oil for deep frying

1 block extra firm tofu, drained and pressed

Cut tofu into bite sized pieces.  Dredge in cornstarch.  Heat oil in deep skillet; fry tofu until browned.

Toss tofu with enough sauce to coat lightly; serve with chard rolls and extra sauce.

Makes: 4 servings.

Orange Tofu with Quinoa Stuffed Chard

Quinoa Stuffing

1 cup quinoa

1 tablespoon sesame oil

2 green onions

1 clove garlic

2 tablespoon orange juice

½ cup vegetable stock

4 kale leaves, washed and chopped.

12 large chard leaves

Cover quinoa with warm water and let sit for an hour. Drain and rinse well.

Sauté onion, garlic in oil; add juice and stock, stirring well. Add quinoa and kale. Reduce heat and simmer til liquid is absorbed.

Wash chard very well. Blanche for two minutes in boiling water. Immerse in ice water. Pat dry. Chard should be just slightly wilted, pliable.

Place a tablespoon of the quinoa mixture on the stem end and roll up, folding the sides in to seal. Place seam side down in heat resistant pan. Repeat till all leaves are stuffed. Make sauce.

Orange Sauce

1 tablespoon olive oil

1 tablespoon sesame oil

4 garlic cloves, minced

4 green onions, chopped

½ c orange juice

2 tablespoon lemon juice

3 tablespoons rice vinegar

3 tablespoons tamari sauce

3Tablespoons brown sugar

½ teaspoon red pepper flakes

1 tablespoon cornstarch

3 tablespoons water

In a small saucepan, sauté garlic and green onions in oils until garlic is golden.

Add water, orange juice, lemon juice, vinegar, tamari, brown sugar, and pepper flakes. Bring to a boil. Splash several tablespoons of boiling sauce over chard wraps. Reduce heat to medium, stirring in cornstarch that has been dissolved in water to thicken sauce.

Cook chard wraps for 1-2 minutes in microwave, or steam briefly.

Tofu

Cornstarch

Oil for deep frying

1 block extra firm tofu, drained and pressed

Cut tofu into bite sized pieces. Dredge in cornstarch. Heat oil in deep skillet; fry tofu until browned.

Toss tofu with enough sauce to coat lightly; serve with chard rolls and extra sauce.

Makes: 4 servings.

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Orange Tofu with Quinoa Stuffed Chard

Quinoa Stuffing

1 cup quinoa

1 tablespoon sesame oil

2 green onions

1 clove garlic

2 tablespoon orange juice

½ cup vegetable stock

4 kale leaves, washed and chopped.

12 large chard leaves

Cover quinoa with warm water and let sit for an hour.  Drain and rinse well.

Sauté onion, garlic in oil; add juice and stock, stirring well.  Add quinoa and kale.  Reduce heat and simmer til liquid is absorbed.

Wash chard very well.  Blanche for two minutes in boiling water.  Immerse in ice water.  Pat dry.  Chard should be just slightly wilted, pliable.

Place a tablespoon of the quinoa mixture on the stem end and roll up, folding the sides in to seal.  Place seam side down in heat resistant pan.  Repeat till all leaves are stuffed.  Make sauce.

Orange Sauce

1 tablespoon olive oil

1 tablespoon sesame oil

4 garlic cloves, minced

4 green onions, chopped

½ c orange juice

2 tablespoon lemon juice

3 tablespoons rice vinegar

3 tablespoons tamari sauce

3Tablespoons brown sugar

½ teaspoon red pepper flakes

1 tablespoon cornstarch

3 tablespoons water

In a small saucepan, sauté garlic and green onions in oils until garlic is golden.

Add water, orange juice, lemon juice, vinegar, tamari, brown sugar, and pepper flakes.  Bring to a boil.  Splash several tablespoons of boiling sauce over chard wraps. Reduce heat to medium, stirring in cornstarch that has been dissolved in water to thicken sauce.

Cook chard wraps for 1-2 minutes in microwave, or steam briefly.

Tofu

Cornstarch

Oil for deep frying

1 block extra firm tofu, drained and pressed

Cut tofu into bite sized pieces.  Dredge in cornstarch.  Heat oil in deep skillet; fry tofu until browned.

Toss tofu with enough sauce to coat lightly; serve with chard rolls and extra sauce.

Makes: 4 servings.

“Is there any more tofu?”

This comment, made by my son’s best friend during dinner this week, made me feel like a vegan goddess.  Not only was it simply a Vegan WIN, but I was doubly proud, since I made up the recipe all by myself!

My co-worker Jenny has been very generous with the greens growing in her communal garden. I’ve received kale, chard in a rainbow of colors, green onions, and several kinds of herbs.  As has been discussed recently, I’ve never sampled greens other than spinach; so this is a wonderful journey for me to learn and explore.  I juiced some of the kale for green drink, and the rest I made into kale chips, which were stunningly good, and devoured by everyone (with the exception of Murphy, who couldn’t quite get past the “it’s a vegetable!” thought.) That left chard.  And me, googling for information and recipes.

Chard is related to beets, and their leaves look very similar.  The stalks come in various shades, from  white to yellow and beet red.  Only the leaves and stalks are edible.  Like kale, young leaves may be eaten raw, but mature leaves are best when cooked. Like other leafy green vegetables, they are rich in a wide array of minerals. Chard has high levels of magnesium, calcium, vitamin K, iron, potassium, vitamin A, folate, zinc, copper, vitamin C, dietary fiber, and vitamin E.

Inspired by this recipe I decided to make Orange Tofu with Quinoa Stuffed Chard.  The adults seemed to enjoy all of it; the younger children weren’t wild about but ate the rolls, and really loved the tofu.  I made extra sauce for leftovers.  This was certainly the most ambitious recipe I’ve ever come up with; but it was worth it!  I only wish I’d had the forethought to take pictures before it was inhaled.

(recipe will follow shortly)