Monday, January 16, 2012


My son is still enamored with the story, “Green Eggs and Ham”, and I am pretty sure Dr. Seuss is directly to blame for my son’s deep love of ham. Given that we do not have eggs in our house, this one took some creativity on my part (to say the least!). If this dish looks disgusting while you are making it, then you are on the right track!

1 bunch Swiss chard, red stems removed
¼ cup nutritional yeast
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. salt
2 dashes smoked paprika
2 Tbs. water
2 Tbs. olive oil
12.3 oz. pkg. extra firm silken tofu (I like the Mori-Nu one in the aseptic box)
2 slices vegan cheddar cheese, cut into a total of 4 rounds (for the yolks)

Place chard, nutritional yeast, garlic powder, onion powder, salt, paprika and water in a blender and puree until you have a smooth green sludge. Cut the tofu into 4 slabs (lengthwise). Heat 2 Tbs. olive oil in a large frying pan over medium high heat. Add tofu steaks and cook until brown and crispy on the bottom, about 5 minutes. Turn tofu over and spread chard mixture over tops. Place cheese circles on the middle of each steak. Place lid on pan and let cook for an additional 5 minutes. Cut the corners off the tofu steaks so that they resemble an egg and serve. I know, the look is a little off-putting, but my kids LOVED this and it really was quite flavorful (not to mention healthy)!

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