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Rainbow Chard and Mushroom Curry

by Becca Camacho

Serves 6

3 cup cooked quinoa
1 pound extra firm tofu, drained
2 tablespoons of peanut oil, plus 1 teaspoon – divided
2 14 oz cans light organic coconut milk
4 tablespoons of green curry paste
½ teaspoon garlic powder
½ teaspoon turmeric
¼ teaspoon coriander
¼ teaspoon cayenne pepper, optional
½ teaspoon kosher salt
juice from a half of a lime, reserve the other half for garnish
2 bunches of rainbow chard
8 ounces shiitake mushrooms, sliced
½ white onion, sliced thinly
4 cloves garlic, minced
sea salt and coarse ground pepper, to taste

Add the coconut milk to a medium saucepan. Whisk in the curry paste through the salt. Bring it to a boil then let it gently simmer.

Dry the tofu out by placing it on top of paper towels that are on a plate. Top with more paper towels then add a weight to it. A cast iron skillet works well. Press it down and then let it sit while you prepare the vegetables, at least 10 minutes.

Add the sliced mushrooms, onions and minced garlic to a bowl. Separate the green leaves from the tough stems of the chard. Slice the chard stems into about ½ inch pieces and add to the mushroom bowl. Rough chop the chard leaves and set aside.

Going back to your tofu, remove from the weight and paper towels. It should be dry, if you need to, wipe it off with another towel. Cut the block of tofu into 1” cubes. Then, lightly salt and pepper it.

In a large nonstick pan, add 2 tablespoons of peanut oil and bring to a high heat. Add the tofu, making sure that each piece is separate. Let sear for 1-2 minutes until the bottom is browned, then turn and brown other side. Continue this until all sides are nicely browned. Remove tofu from the pan.

Reduce the heat to medium high and add the final teaspoon of oil to the pan and add the mushrooms, onions, garlic and chard stems. Sautee until all the veggies are tender, about 8-10 minutes then add the chard leaves and a sprinkling of kosher salt. Sautee, stirring often until the leaves are nicely wilted.

Next, remove the curry sauce from heat and stir in the juice from the lime. Taste the curry and correct its seasoning, adding more salt as necessary.

To serve, add a ½ cup of quinoa to each bowl, then the vegetables and tofu. Ladle the curry sauce over the top and serve with lime wedges.