Tofu and Vegetable Stuffed Chard Leaves
(Percentage of daily recommendation)
|Calorie||465 kcal||(22 %)|
|Protein||22.27 g||(23 %)|
|Fat||30.58 g||(26 %)|
|Carbohydrates||25.82 g||(17 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.89 g||(10 %)|
|Vitamin A||1,367.44 mg||(170,930 %)|
|Vitamin D||0.06 μg||(0 %)|
|Vitamin E||4.92 mg||(41 %)|
|Vitamin B₁||0.05 mg||(5 %)|
|Vitamin B₂||0.16 mg||(15 %)|
|Niacin||1.63 mg||(14 %)|
|Vitamin B₆||0.14 mg||(10 %)|
|Folate||29.79 μg||(10 %)|
|Pantothenic acid||0.28 mg||(5 %)|
|Biotin||6.7 μg||(15 %)|
|Vitamin B₁₂||0.11 μg||(4 %)|
|Vitamin C||41.51 mg||(44 %)|
|Potassium||511.04 mg||(13 %)|
|Calcium||199.33 mg||(20 %)|
|Magnesium||87.03 mg||(29 %)|
|Iron||3.96 mg||(26 %)|
|Zinc||0.82 mg||(10 %)|
|Saturated fatty acids||6.73 g|
Rinse the chard and cut the leaves from the stalks. Cut 2-3 stalks into small cubes, reserve the rest for another use. Blanch the leaves in a pot of boiling salted water for 2-3 minutes, rinse under cold water, drain well and pat dry.
Cut the tofu and the ciabatta into small pieces. Heat 1 tablespoon of oil in a skillet and saute the tofu until lightly browned. Remove with a slotted spoon. Add 1 tablespoon oil to the pan and saute the bread cubes until crisp. Let cool.
Rinse the parsley, shake dry and chop finely. Peel and finely dice the shallots and carrots. Heat 2 tablespoons oil in a skillet, add the shallots, carrots and diced chard stalks and saute briefly. Pour in the wine, cover and simmer 5-7 minutes.
Transfer the vegetables to a bowl and add the parsley, quark and ricotta. Stir in the tofu and bread cubes, season with salt and pepper.
Spread the chard leaves out on the work surface and top each with about 2 tablespoons of the mixture. Fold in the sides of the leaves and then roll up to enclose the stuffing. Tie with kitchen string.
Heat a grill to medium. Brush the chard rolls with the remaining oil and cook grill, turning the rolls as they cook, for about 10 minutes.
If desired, serve with yogurt.