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“Bacon” sautéed chard and teriyaki tofu

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Adjust Servings:
10-12 leaves Swiss chard
6 Vegan bacon slices
2 tablespoons Olive oil
1 tablespoon red Dried onion
1/4 teaspoon flaked Chili pepper
To taste Salt and pepper
1 tablespoon Balsamic vinegar
For the tofu:
1 block extra-firm Tofu
1 tablespoon Olive oil
2 tablespoons Teriyaki sauce

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“Bacon” sautéed chard and teriyaki tofu

  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

Instead of the classic garlic-and-lemon seasoning, this recipe uses bacon, red onion, and balsamic vinegar. Enjoy the velvety and caramelized texture of the chard in this variant!

  • 20 minutes
  • Serves 2
  • Easy


  • For the tofu:



Of all the ways to cook Swiss chard, this easy sauté never disappoints. This recipe omits the garlic and adds red onions instead. Vegan bacon adds a touch of crispiness and a wonderful smoked flavor to the dish. The result is a caramelized texture that makes chard velvety and luxurious rather than watery. We have incorporated some teriyaki tofu for a complete high-protein, low-calorie meal.

To prepare this “bacon’ sautéed chard, cook the bacon and onion in olive oil until well brown and crispy. Then, stir-fry the tofu in teriyaki sauce. Separately, cook the chard in a little oil until wilted. Mix everything, adjust the seasoning, and serve.

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5 minutes

Slice and dice

Chop your chard into large chunks. To allow for even cooking, halve the stems. Alternatively, you can start cooking the stems only a couple of minutes earlier than the leaves. Rinse well under running water and set aside.

Then, slice the bacon into small squares or rectangles.

Finally, pat the tofu dry and dice it into small cubes.

5 minutes

Stir-fry the bacon

Heat one tablespoon olive oil in a skillet, together with the dried red onion and the vegan bacon. Cook for 2-3 minutes, until the bacon is well crispy and starts to brown. Remove from the skillet

5 minutes

Stir-fry the tofu

Add one tablespoon oil to the same skillet you used for the bacon, and heat until it starts to sizzle. Add the tofu and cook for 2-3 minutes until it's golden on all sides. Then, add the teriyaki sauce and stir fry for a couple more minutes, until the sauce thickens.
Take off the heat and set aside.

5 minutes

Cook the chard

In a casserole, heat the remaining olive oil together with the red chili flakes. Add the chard and cook for 5 minutes, until it wilts. Take off the heat.



Add the bacon and onion mix to the chard and drizzle with balsamic vinegar. Stir well, then add the tofu and mix again.



Transfer your chard to the serving plates and enjoy it hot or warm.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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