Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Southwestern Skillet Tofu with chard

Active: 35 min Total: 35 min
A little salsa can go a long way and turns this ultra simple tofu skillet dish into something special and delicious. Enjoy over roasted potatoes, and add a dollop of sour cream over your saute to add just a finish of richness.
Smarts: Sometimes a few store-bought shortcuts like a tub of salsa are totally okay. Know when it's better (and easier) to opt for a shortcut to make your meals amazing.


Roasted Potatoes with Paprika:
  • Baby or new potatoes - 1 1/2 lbs , quartered
  • Olive oil - 2 Tbsp
  • Paprika - 1 tsp
  • Ketchup or hot sauce - for serving
Southwestern Skillet Tofu with Chard:
  • Garlic - 3 cloves , minced
  • Chard - 2 bunches , leaves torn, stems chopped into 1/2" pieces ((Pick your favorite color chard. 2 bunches may seem like a lot, but it will cook down so much))
  • Cooking oil - 1 1/2 Tbsp
  • Firm tofu - 1 lb ((Press tofu between two plates lined with paper towels to squeeze out liquid))
  • Salsa - 1/2 cup
  • Lime - 1/2 , juice of
  • Sour cream (opt) - 1/4 cup


  1. Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
  2. Potatoes - This makes enough for tomorrow's dinner too. Quarter.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Preheat oven to 500F (260C) degrees. {Check out our how to roast vegetables video.}
  2. Place potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
  3. Heat a skillet over medium-high heat. Add cooking oil and then garlic and chard stems with a dash of salt to heated oil. Saute until softened, ~3 minutes.
  4. Add tofu to skillet and crumble with a wooden spoon. Once tofu is crumbled, add in chard leaves. Once leaves are wilted, top with salsa and stir to mix. Remove from heat and finish with lime juice. Season to taste with salt and pepper.
  5. Return to potatoes. Take them out of the oven, remove foil, and toss with olive oil, paprika, and a generous sprinkle of salt. Roast for another 10 to 15 minutes uncovered, giving them a shake midway through.
  6. Finish potatoes with more salt if necessary. If you’re making tomorrow night’s breakfast burritos, set aside 2 cups (for 4 servings) of the potatoes. Enjoy the rest with tofu and chard saute (spoon sour cream over saute if desired).



0 reviews