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Baked Tofu, Black Rice, & Swiss Chard Make a Great Combo

Yes, we know some people HATE tofu and some would like it but for the fact that they are convinced it will make them grow breasts (this is actually not true – we know one very flat-chested lady who has been a tofu eater for decades and is still a pirate’s dream).  If you are willing to give it a go, we think you’ll find this truly delicious.  We use the leftovers in a delightful salad too (recipe posted soon).


Tofu – Extra firm ORGANIC (we never ever use GMO tofu!)

Black Rice (Lotus Foods variety is delish)

Swiss chard


Asian-Style Ginger Soy Marinade (too many brands to mention – sometimes we even mix them together)

Olive Oil

Soy sauce or Bragg Liquid Aminos

How to Make it:

Baked Tofu

Slice the tofu cross-wise into 1/2″ thick slices.  Marinate (if you have time)  in sauce in a lightly oiled glass baking dish for an hour or so.  Feel free to add extra garlic, soy sauce, Bragg aminos, hot chilis, sesame seeds or anything else you like.  Bake at 350 for about an hour, turning every 2o minutes or so.  If it starts to get dry, you can add a little water or extra sauce.  Let sit 5-10 minutes before serving.

Black Rice

Cook according to package directions.  We serve ours with a drizzle of sesame oil and a splash of Bragg aminos.

Swiss Chard

Wash chard well and chop coarsely.  Heat 1 tbsp olive oil, sautee crushed or chopped garlic for one minute or so and add freshly washed chard.  Reduce heat and cook for about 3-5 minutes.  Cover and let sit.

Enjoy with a cold drink on a hot night!