Tofu and Quinoa Rainbow Chard WrapsBy Chatelaine
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Fresh, crunchy, creamy—these wraps are a symphony of texture.
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1 tbsp maple syrup
- 1 350-g block extra-firm tofu , cut in long, thin slices
- 3/4 cup quinoa
- 1 large bunch rainbow swiss chard , preferably with 8 large leaves
- 1/2 cup mayonnaise , vegan or regular
- 2 plum tomatoes , cut in 1/2-in thick sticks
- 2 mini cucumbers , quartered lengthwise
- 1 avocado , cut in 8 wedges
- Marinated tofu: Stir vinegar, soy sauce and maple syrup in a loaf pan or medium bowl. Add tofu sticks, making sure they are covered with marinade. Set aside. (Depending on the vessel, you may need to flip sticks occasionally to evenly marinate them.)
- Wraps: Meanwhile, cook quinoa following package directions and set aside to cool. Then cut stem off 1 chard leaf at base. Carefully shave off any excess stalk on leaf to make it thinner and easier to roll. (Shaved stem should be flush with leaf.) Cut stem into long, thin sticks.
- Wipe leaf clean with a damp paper towel. (Do not wash.) Microwave on high until slightly softened, about 30 sec. (This is just enough to make leaf pliable for rolling.) Place on a clean kitchen towel to absorb any excess liquid that may have released from leaf. Repeat with remaining chard leaves.
- Stir mayo and 2 tbsp tofu marinating liquid into quinoa. Drain tofu, reserving marinating liquid for another use, if desired.
- When leaves are dry, divide tofu, quinoa, stems, tomatoes, cucumbers and avocado along wide ends of leaves. Lift 1 long edge of each leaf up and over filling, then roll toward the centre. Fold in sides and continue rolling to form a log. Set seam-side down on a platter. Cut rolls in half, if desired.
No microwave? Blanch the chard leaves in boiling water for 2 to 3 sec, immediately placing in a bowl of cold water to stop cooking. Lay the leaves on clean kitchen towels and let dry completely. This method will yield wetter leaves—it’s best to let them dry for a few hours before rolling
Chard stems can have tough strings on the outside, just like celery stalks. Peel them, if desired.