Kañiwa, Swiss Chard & Tofu Bowll #vegan #vegetarian #cleaneating #Tofu #Kañiwa

Meatless Monday – Kañiwa, Swiss Chard & Tofu Bowl

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 1 1x


  • 1/2 cup raw kañiwa (yields approximately 1 cup cooked)
  • 1 cup water
  • 3 oz extra firm tofu, diced
  • 1 tsp grated ginger
  • 1/2 tsp lemon pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp extra virgin oiive oil
  • 1/2 cup sliced carrots
  • 1 clove garlic, minced
  • 1 tbsp grated ginger
  • 3 cups chopped rainbow swiss chard
  • Salt to taste (optional)
  • 1 tbsp liquid aminos (you can also use low sodium soy sauce)


  1. In a medium size sauce pan, bring water to a boil. Add salt (to taste) and kañiwa. Reduce heat and continue cooking for 15-20 minutes, until the water has been absorbed. Remove from heat, fluff it with a fork and set aside
  2. In the meantime, place diced tofu in a small bowl. Add lemon pepper, grated ginger, garlic and onion powder and salt and toss well
  3. Heat 1 tablespoon of olive oil in a large, deep skillet. Add tofu and cook over medium heat for 5-6 minutes, tossing frequently. Add carrots, minced garlic and ginger and continue cooking for 3-4 minutes. Season with salt to taste (optional). Add swiss chard and liquid amino and cook just until it starts to wilt
  4. To serve, spoon cooked kañiwa into a bowl and top with tofu and vegetables