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Prep Time
25 mins
Total Time
50 mins
Serves
4

Ingredients

2 tbsp
canola oil
30 mL
6 oz
extra firm tofu, drained and cubed (about ½ in./1 cm)
175 g
3
cloves garlic, minced
1 tbsp
minced fresh ginger
15 mL
1 ½ cups
cooked quinoa, cooled
375 mL
1
large carrot, coarsely grated
¼ cup
raisins
60 mL
2 tbsp
reduced sodium soy sauce or tamari
30 mL
8
large rainbow chard leaves
1 cup
alfalfa sprouts
250 mL

Method

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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
Calories:
240
Fat:
11 g
Saturated Fat:
1 g
Carbs:
29 g
Fibre:
4 g
Sugar:
8 g
Protein:
9 g
Sodium:
340 mg