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Swiss Chard and Tofu Wraps

Swiss Chard and Tofu Wraps

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 wraps
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Ingredients:
  

  • 1 large bunch fresh Swiss chard (about 10 leaves)
  • 2 medium onions finely chopped
  • 6 garlic cloves thinly sliced
  • 6 oz (150g) firm tofu cut into ½-inch (1cm) cubes
  • 2 tbsp olive oil
  • 1 tbsp harissa
  • 1 tsp cumin
  • ½ tsp chili flakes (optional)
  • Juice of ½ lemon
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 10 whole wheat tortillas
  • Pesto or spread of choice for the base of the tortillas (see Key Ingredients)
  • ½ cup cilantro leaves (about 2 sprigs per tortilla)

Instructions:
 

  • Prep the chard: Wash the leaves and stems well. Using a small, sharp knife, remove the tough fibers from the stems. Finely chop the leaves and stems, then add to a pot of boiling water. Bring back to a boil and cook for about 5 minutes. Drain well.
  • Cook the filling: Heat the olive oil in a large sauté pan. Add the chopped onions and cook for about 5 minutes, until they start to turn golden. Add the garlic and cook for another minute. Add the chopped chard, harissa, cumin, chili flakes, salt, pepper, and lemon juice. Stir well, lower the heat to medium-low, and cook for 10 minutes, stirring occasionally. Add the tofu and cook for another 3 minutes, until the liquid has evaporated and the chard stems are soft. Taste and adjust seasoning as needed.
  • Assemble: Warm a tortilla on a skillet if you like, then spread a tablespoon of pesto over it. Add 2-3 tablespoons of the chard and tofu filling, then 6-8 cilantro leaves. Roll it up, folding in about a third of the tortilla first, then rolling the sides in to form a pocket.
  • Store: Keep the filling (without the tortillas) in an airtight container in the fridge for up to 5 days.

Notes:

  • Don't store assembled wraps in the fridge, the tortillas will get soggy. Keep the filling and tortillas separate and assemble right before serving.
  • For a classic Moroccan-style chard salad, skip the tofu and cook until all the liquid evaporates. This version keeps in the fridge for up to a week.
  • Prefer rice instead of tortillas? The filling is just as good served over a bowl of rice.
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