Elevate your mealtime with this quick and satisfying stir-fry, enriched with creamy tofu and nutritious Swiss chard. For an extra touch of decadence, consider a dollop of yogurt and a sprinkle of fresh herbs. Embrace culinary creativity by incorporating your favorite veggies and enjoy a burst of flavors in every bite.
Step 1
Heat coconut oil in a large skillet over medium heat. Sauté shallots, garlic, and curry powder for 2 minutes.
Step 2
Add tofu cubes and cook for 4 to 5 minutes until lightly browned.
Step 3
Incorporate chopped Swiss chard and cook for an additional 3 to 5 minutes.
Step 4
Finish off with a generous sprinkle of toasted pumpkin seeds and a splash of vinegar or lemon juice.
Step 5
Serve alongside quinoa, rice, or chapati for a complete meal.
Enhance the dish with freshly ground black pepper, cayenne, or chili sauce. Substitute green beans or asparagus for Swiss chard for a refreshing twist.
Reduce or omit shallots and replace them with fennel. Garnish with a sprinkle of fresh mint for a burst of freshness.
Swap tofu with chickpeas and coconut oil with sunflower oil. Add a kick with freshly ground black pepper, cayenne, or red chili flakes. Incorporate fresh garlic and onions for added depth of flavor.
Spread pumpkin seeds in a pan, drizzle with olive or coconut oil, and bake in a preheated oven at 350°F for 5 to 15 minutes until golden brown, stirring occasionally.
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