Swiss Chard Wraps with Chipotle-Lime Tofu

8 08 2014

Do you guys follow theKitchn.com? If not, then you should. Lately, I feel like they’ve been churning out some awesome content, and I find myself bookmarking or sharing a lot of their recent posts.

Like this post with 17 recipes using a can of chick peas. Or this recipe for a Green Goddess Quinoa Salad bowl (which was on my menu for this week and it was oh-so-good!) Or this post about the best ways to organize your freezer <– so smart! And finally, this recipe, which served as the inspiration for the meal I’m about to share with you!

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The original recipe called for some more “traditional” taco/fajita fillings- red pepper, onion, beans, brown rice.  I could have gone that route, but opted to use up the remainders of the different veggies I had in the fridge (mushrooms, broccoli, and some homemade pico de gallo from Steph) and use the can of corn I had in the pantry. I also had some tofu that needed to be eaten and some feta cheese.

By the way, I must give my friend Steph a shout out. She gave me a bunch of yummy treats from her trip to Key West- limes, a fresh mango, a coconut (!), Florida avocado, and some of her homemade mango pico de gallo. I immediatley used some of the pico in a salad and it was amazing. Oh, and the mango? Probably one of the best I’ve ever had. I was a little skeptical about the Florida avocado because I’ve never had much success with them and always find myself wishing it was a Hass, but this one was perfect!

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I followed the general idea of the original recipe- sauté the veggies/protein, wrap in chard leaves, and top with the dressing, but the biggest divergence from the recipe was my choice of protein: tofu. It just so happened that on the same day I saw the wrap recipe, I had earlier seen a picture of chipotle-lime marinated chicken. I knew immediately that I was going to use those flavors on the tofu in my fridge, so when I stumbled upon the wrap recipe with its similar flavor profile, I knew I had a great recipe mash-up.

When I threw everything together, I was super impressed with this dish. It was so fresh, and so healthy! I think I may be using chard leaves as wraps more often now! Oh, and the Cumin-Lime dressing was the perfect sauce to bring it all together. I hope you enjoy it as much as I did!

Swiss Chard Wraps with Chipotle-lime Baked Tofu, Fresh Veggies, and Cumin-Lime dressing

Ingredients:

For the Baked Tofu:

1 tsp Chipotle powder (more or less to your taste. This was spicy for me!)
1/2 tsp cumin
1/2 tsp garlic powder
Juice of 1 lime
1 TBS honey
1 TBS olive oil
salt

For the Wraps:

Swiss Chard Leaves (as many as you need)
1/2 can corn kernels, drained
1 head broccoli
1/2 cup sliced mushrooms
EVOO
garlic powder

Toppers:
Pico de gallo
feta cheese
avocado

For the Cumin Lime Sauce:

Juice from 2 limes
zest from 1 lime
1/4 cup extra virgin olive oil
1-2 scallions, minced-white and light green parts only
1 teaspoon ground cumin
dash crushed red pepper flakes
1 tablespoon honey
1/2 teaspoon salt

 

How to:

First, make the baked tofu (this can be done in advance, you’ll just want to heat it up before adding to your wraps). Dry the tofu and cut into cubes.  Marinade the tofu for at least 30 minutes. Bake at 350 for 45 minutes, flipping every 15 minutes

Second, fry up the veggies.In a fry pan over high heat, add a few TBS of EVOO, add the veggies and a dash of garlic powder. Add the veggies from the slowest cooking to the fastest cooking: broccoli first, cook for a few minutes, then the mushrooms, cook for a few, and then the canned corn.

Third, make the Cumin-lime dressing. Put all of the ingredients for the sauce into a jar or container with a lid. Shake vigorously!

Fourth, assemble your wraps. Use a chard leaf and add the tofu, veggies, and other toppers you have (I used pico de gallo, avocado, and feta cheese). Top with the cumin lime dressing.

Enjoy!

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Thai Tofu Pizza (and a giveaway!)

14 12 2011

Do the humpty hump! It’s Wednesday! And what a better way to pick up your week than to do a giveaway?

Recently, I was contacted by NaSoya to see if I’d be interested in taking the Tofu U pledge, and commit to cooking with tofu once a week for a month. Though I’m not vegetarian, I usually don’t cook with a lot of meat, so I’m always looking for ways to get a little extra protein in my diet. To get me started, they even offered to throw in a few coupons for some free tofu. Free? I can get into that!

So, last week I started by cooking some tofu tikka masala. It wasn’t pretty, but it sure was tasty! This week, I made one of my favorite tofu recipes, Iowa Girl Eat’s Thai Tofu Pizza.

Her recipe actually won a NaSoya contest last year. Yes, it’s that good.

I put my own little spin on it, by leaving out the green onions, and throwing in some red peppers.

Look at all those fresh veggies!

You should click on over there and make this pizza with the coupon you get when you take the Tofu U pledge! 🙂

Oh, and how about that giveaway? Well, NaSoya has graciously offered to give away 5 coupons for FREE Tofu (that’s your month supply, and then some!) and a NaSoya teeshirt.

So how do you win?

Mandatory:

1) Click over to NaSoya and take the Tofu U pledge. Leave me a comment to let me know you’ve pledged.

For extra entries:

2) Tweet about this giveaway with something like: “I just entered @Steph321delish‘s #giveaway for some @NaSoya FREE tofu and swag. http://bit.ly/vaOMQ1

Leave me a comment to let you know you tweeted.

3) Like NaSoya on Facebook, and leave me a comment to let me know you liked them.

You have until 10PM EST on December 15th to enter. I’ll randomly choose a winner and announce it on Friday!

Good luck!