Chard and Tofu Bowl

My sister and I work together. She doesn’t know what she’s doing in the kitchen– it’s MY domain! ;) On busy nights when we’re working from home, we’ll get hungry and have no time to waste. It’s Nimai to the rescue! I love making these quick bowls. They are neat, colorful, and rich in protein. And best of all, they are easy and take no time. Enjoy!

Chard and Tofu Bowl

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes 2 bowls

Chard and Tofu Bowl


  • 3 Red Chard Stalks
  • 1/2 Brick of Extra Firm Tofu
  • 6 Baby Bella Mushrooms
  • 2 Cloves Garlic
  • 1/4 Onion
  • Olive Oil
  • Nutritional Yeast
  • Braggs Amino Acid
  • Balsamic Vinegar
  • Salt, Cracked Black Pepper
  • Radishes, Cilantro, Hummus, Sesame Seeds


Wash and cut each mushroom in half. Toss into a small saucepan over low heat with a splash of Braggs, water, and black pepper. The liquids should come up halfway on the mushrooms. Let them do their thaaaang while focusing on the next task.

Wash and cut the red chard, cube the tofu, finely chop the garlic and onion. In a large non-stick skillet, start cooking out the water in the tofu on one side. On the other side, drizzle a bit of olive oil and start roasting the garlic and onions. When the garlic and onions become fragrant, add the red chard. After about a minute or so, the chard will start to shrink in size. Add a splash of water for a steaming effect and mix often. At the same time, the tofu will have browned on one side by now. Flip the cubes and add a heavy-handed dusting of nutritional yeast.

At this point, the mushrooms should have absorbed all of the liquid. Remove both preps from heat. Roughly chop the radishes and cilantro. To prepare each bowl, compartmentalize all of the different foods, add a dollop of hummus, pour a bit of Braggs and balsamic vinegar on the chard, and top with a sprinkle of sesame seeds and cilantro.