Recipe: Swiss Chard and Tofu

Prep Time:
10 minutes
Yields:
6 servings
Ingredients:

1 bunch rainbow swiss chard, finely chopped
½ package baked tofu, cut into bite-size cubes
2 cups red cabbage, shredded coarsely
2-3 carrots, grated
1 cup toasted walnuts

Dressing:

2-3 cloves garlic (pressed or chopped)
¼ cup rice vinegar
½ cup walnut oil
2 tablespoons roasted sesame oil

Directions:
  1. Cut off stems of the Swiss chard and chop leaves by rolling the chard into a tube and slice them, creating small strips.
  2. Combine chard, tofu, cabbage, carrots and walnuts into a large bowl.
  3. Blend all dressing ingredients and mix well.
  4. Drizzle salad with dressing and mix well.
Notes:
  • Dressing will stay for up to one week in the fridge.
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