Oven-baked chard with tofu and mushroom filling

Ingredients for 4 servings:

• 16 leaves of chard, large
• 500g tofu
• 1 onion(s)
• 200 g mixed fresh mushrooms (e.g. oyster mushrooms, shii-take, chanterelles, etc.)
• 2 eggs
• 2 garlic cloves
• 4 tbsp breadcrumbs (whole grain)
• salt and pepper
• Parsley, chopped
• marjoram
• olive oil
• 100 g cheese
• 1 liter tomato sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chard, trim off the stalks, and set aside. Finely grate the tofu and place it in a bowl. Finely chop the onions, chard stalks, and mushrooms and sauté in a pan with the garlic. Then add it to the tofu in the bowl and mix with the eggs, whole-wheat breadcrumbs, salt, pepper, and herbs to make a filling. Briefly blanch the chard leaves in boiling water and then refresh them in cold water. Roll or fold them up with the tofu filling and place in a large, greased dish. If you don’t have a dish that large, you can also use a deeper baking tray. Bake in the oven at around 175°C for about 20 minutes. In the meantime, heat the tomato sauce in a saucepan and season with salt and pepper. After 10 minutes, halfway through the baking time, spread it between the stuffed chard in the dish, sprinkle the tops with some grated hard cheese, and finish baking.