Tofu and Vegetable Stuffed Chard Leaves

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Tofu and Vegetable stuffed chard leaves
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
465
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie465 kcal(22 %)
Protein22.27 g(23 %)
Fat30.58 g(26 %)
Carbohydrates25.82 g(17 %)
Sugar added0 g(0 %)
Roughage2.89 g(10 %)
Vitamin A1,367.44 mg(170,930 %)
Vitamin D0.06 μg(0 %)
Vitamin E4.92 mg(41 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.63 mg(14 %)
Vitamin B₆0.14 mg(10 %)
Folate29.79 μg(10 %)
Pantothenic acid0.28 mg(5 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C41.51 mg(44 %)
Potassium511.04 mg(13 %)
Calcium199.33 mg(20 %)
Magnesium87.03 mg(29 %)
Iron3.96 mg(26 %)
Zinc0.82 mg(10 %)
Saturated fatty acids6.73 g
Cholesterol26.96 mg

Ingredients

for
4
Ingredients
8 Chard leaf (with stalk)
salt
200 grams Smoked tofu
2 slices Ciabatta
6 tablespoons vegetable oil
2 handfuls parsley
2 shallots
150 grams carrots
50 milliliters dry white wine
125 grams Quark
125 grams Ricotta cheese
freshly ground peppers
How healthy are the main ingredients?
Chard leafsaltparsleyshallotcarrotRicotta cheese

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

If desired, serve with yogurt.