15 minsLunch

Tomato-basil chard wraps with baked tofu

Makes: four servings
Makes: four servings


  • 1 ⅓ cups canned chickpeas
  • ¾ tsp garlic powder
  • 2 ½ tbsp olive oil
  • ½ cup fresh basil
  • 1 cup pre-cooked quinoa
  • ½ cup sun-dried tomatoes
  • 1 ½ tbsp balsamic vinegar
  • 1 lb baked tofu
  • 4 cups swiss chard
  • 12 toothpicks


  1. Drain chickpeas and add to a bowl; sprinkle with salt, garlic powder and 4 tsp olive oil. Mash with the back of a fork until mostly smooth.

  2. Chop basil. In a bowl, combine pre-cooked quinoa with sun-dried tomatoes, basil, balsamic and remaining 4 tsp olive oil.

  3. Thinly slice baked tofu. Lay one swiss chard leaf on a flat surface. Spoon some of the chickpea mash into the middle, then top with some of the quinoa and several tofu slices. Roll up like a burrito and secure with toothpicks. Repeat with remaining wraps.