Ingredients
6
6 servings
- •1 teaspoon coconut oil
- •1 (10 ounce) package frozen bell peppers with onions
- •4 Roma tomatoes, diced
- •1 (12 ounce) package firm tofu - drained, pat dry, and diced
- •1 (16 ounce) can low-sodium white beans, drained and rinsed
- •2 limes, juiced, divided
- •2 teaspoons adobo seasoning
- •2 teaspoons chili powder
- •2 teaspoons ground turmeric
- •2 teaspoons paprika
- •6 leaves Swiss chard
- •1 tablespoon nutritional yeast
Instructions
- Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
- Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
- Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.
Nutritional Facts
Per 6 servings
- Calories: 196
- Carbohydrate: 29g
- Fat: 4g
- Fiber: 8g
- Protein: 15g
- Sugar: 4g
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