Vegan chard stew with tofu

Vegan chard stew with tofu: spicy, creamy and quick to cook with chard, tofu, ginger, garam masala and almond milk.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 310 kcal per serving
• Protein: 22 g
• Fat: 20 g
• Carbs: 10 g

Ingredients

• 400g chard
• 200g tofu
• 100ml almond milk
• 1 piece of fresh ginger
• 2 tbsp coconut oil
• 1 tbsp garam masala

Method

You’ll need: frying pan · saucepan · chopping board · knife · grater · wooden spoon · ladle

1. Cut the tofu into diamonds and the chard into strips. Finely grate the ginger.
2. Heat the coconut oil in a pan or a deep frying pan. Fry the tofu until golden brown all over.
3. Add the ginger and garam masala and toast briefly until fragrant. This makes the flavour rounder and deeper.
4. Add the chard and cook until it visibly wilts. Stir gently as you go.
5. Pour in the almond milk and let the stew simmer gently for a short time until everything comes together creamily.
6. Serve the vegan chard stew with tofu hot. A little black pepper or a squeeze of lemon juice goes well with it if you like.

Good to know

A stew like this is low-key cooking: little effort, lots of warmth. It tastes spicy, creamy and pleasantly fresh.

Swaps

Tofu → tempeh (more protein and fibre); almond milk → unsweetened tinned coconut milk, diluted (creamier, a little more fat); chard → kale (more fibre and a stronger flavour).

Allergens

The recipe contains soya, and tree nuts from the almond milk. For children, season mildly and go easy on the ginger; in pregnancy the ingredients are generally fine in normal kitchen amounts. Contains: tree nuts.

Dairy-free recipes