Tofu Swiss Chard Wraps

Ingredients

• 8 large Swiss chard leaves (with stems)
• Salt
• 200 g smoked tofu
• 2 slices ciabatta bread
• 6 tbsp plant oil
• 2 handfuls parsley
• 2 shallots
• 150 g Carrots
• 50 ml dry white wine
• 125 g low-fat quark
• 125 g ricotta
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the Swiss chard and cut stems from leaves. Dice 2-3 stems finely, use remaining stems differently. Blanch leaves in boiling salted water for 2‑3 minutes, then shock in cold water, drain well and pat dry with kitchen towels.

2. 2.

   Dice tofu and bread into small cubes. Brown tofu in 1 tbsp hot oil in a pan until lightly brown all sides. Remove, heat another tablespoon of oil and crisp the bread cubes. Let both cool.

3. 3.

   Rinse parsley, shake dry and finely chop. Peel shallots and carrots, dice finely. In an additional 2 tbsp oil sauté shallots, carrots and diced chard stems. Deglaze with wine and simmer covered for 5‑7 minutes. Remove and mix in a bowl with parsley, quark and ricotta. Fold in tofu and bread cubes and season with salt and pepper.