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Prep Time
25 mins
Total Time
50 mins


2 tbsp
canola oil
30 mL
6 oz
extra firm tofu, drained and cubed (about ½ in./1 cm)
175 g
cloves garlic, minced
1 tbsp
minced fresh ginger
15 mL
1 ½ cups
cooked quinoa, cooled
375 mL
large carrot, coarsely grated
¼ cup
60 mL
2 tbsp
reduced sodium soy sauce or tamari
30 mL
large rainbow chard leaves
1 cup
alfalfa sprouts
250 mL


Step 1

Heat oil in large skillet or wok set over high heat. Cook tofu, stirring constantly, 2 to 3 min. or until golden brown.

Step 2

Reduce heat to medium; add garlic and ginger and cook, stirring constantly, for 1 min until garlic is softened. Mix in quinoa, carrot and raisins and cook 1 min. Add soy sauce and 2 tbsp (30 mL) water. Cook, stirring constantly, 2 to 3 min. until quinoa is heated through and carrot is tender. Set aside.

Step 3

Lay chard leaves on clean work surface. Trim off woody base of stems and discard. Divide quinoa mixture evenly onto centres of chard leaves. Top with sprouts. Fold bottom and sides of chard leaves over filling. Roll up tightly to enclose. Make 8 wraps.


Substitute Swiss chard or rice wrappers for rainbow chard.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
11 g
Saturated Fat:
1 g
29 g
4 g
8 g
9 g
340 mg
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