Southwestern Skillet Tofu with chard

Name: Southwestern Skillet Tofu with chard
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 lbs Baby or new potatoes, quartered; 2 Tbsp Olive oil; 1 tsp Paprika; for serving Ketchup or hot sauce; 3 cloves Garlic, minced; 2 bunches Chard, 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)); 1 1/2 Tbsp Cooking oil; 1 lb Firm tofu ((Press tofu between two plates lined with paper towels to squeeze out liquid)); 1/2 cup Salsa; 1/2 Lime, juice of; 1/4 cup Sour cream (opt)

Active: 35 min Total: 35 min

Original Vegetarian

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.

Proteins

Tofu

Cuisines

American

Ingredients

Metric

Servings:

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

Prep

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

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Make

Preheat oven to 500F (260C) degrees. {Check out our how to roast vegetables video.}
Place potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
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.
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.
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.
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).

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