Heat your oven to 400℉

Cook the rice according to the package directions. We use our Instant Pot for this step.

Chop the tofu into bite sized squares and place on a sheet of parchment on a large baking sheet. Ensure that there is plenty of space between the pieces of tofu - this is how to ensure they crisp evenly.  Bake the tofu for 20-25 minutes, until it just starts turning brown.

Heat 1 tablespoon of oil in a large wok or pot over medium high heat. When the oil is heated, add the diced onions and saute for 3-4 minutes.

Add the garlic, ginger and Thai red curry paste to the onions and saute for 2-3 minutes more.

Add the coconut milk and tamari to the wok and bring the sauce to a boil. Once boiling, reduce the heat to low and allow the sauce to simmer until it begins to thicken up.

When the tofu is ready, add it to the wok along with the chopped Swiss card. Using a large spoon, fold the greens annd tofu into the sauce until the swiss Chard has just wilted into the curry sauce.

Serve with cilantro and chopped peppers for garnish and extra flavour.