Chard from Oven with Tofu – Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 leaves Swiss chard, large
- 500 g tofu
- 1 onion (s)
- 200 g mushrooms, mixed, fresh (e.. oyster mushrooms, Shii-take, chanterelles, etc.)
- 2 egg (s)
- 2 cloves garlic)
- 4 tablespoon breadcrumbs (whole grain)
- salt and pepper
- Parsley, chopped
- marjoram
- olive oil
- 100 g cheese
- 1 liter tomato sauce
Print Recipe
Pin Recipe Instructions
- Wash the chard, cut off the stalks and set aside. Finely grate the tofu with a grater and place in a bowl.
- Finely chop the onions, chard and mushrooms and sauté in a pan with the garlic. Then add to the tofu in the bowl and process with eggs, whole grain crumbs, salt, pepper and the herbs to make a filling.
- Briefly blanch the chard leaves in boiling water and rinse in cold water. Now roll or fold the tofu filling and place in a large, greased dish. If you don`t have such a large shape, you can also use a deeper baking sheet. Pour into the tube at approx. 175 ° C for about 20 minutes.
- In the meantime, heat the tomato sauce in a saucepan and season with salt and pepper. After 10 minutes, i.e. half the baking time, distribute it in the mold between the filled Swiss chard, sprinkle the tips with some grated hard cheese and finish baking.
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