↑
  • Home
  • About
    • CONTACT US
  • Finance
  • Recipe Index
  • DIY
    • Oils
    • YLEO

VeggieConverter

Helping moms introduce meatless meals with ease.

  • Home
  • About
    • CONTACT US
  • Finance
  • Recipe Index
  • DIY
    • Oils
    • YLEO

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Sign up!

Vegetarian Bacon and Egg Baked Chard

11:00 am By Kristi

As an Amazon Associate, I earn from qualifying purchases.

Day 58.

Before you call me a dunder-bunny, I do know the difference between kale and cabbage. But, this dish reminds me a lot of my family recipe for German Hot Slaw (bacon, cabbage, vinegar and sugar…simple and delicious). Let’s hope it rivals it for taste. This is another CSA-box inspired dish. I’ve never had rainbow chard before. Or any chard for that matter. So, I googled a lot and found this fabulous-sounding dish from Anna’s blog.


Bacon & Egg Baked Chard

Adapted from Anna’s Bacon & Egg Baked Chard

Ingredients

2 thickly cut pieces of tofu “bacon,” sliced into small pieces (recipe follows)
1 small onion, finely sliced
5 chard stalks, stems finely sliced, leaves cut into ribbons 1 cm wide (I used rainbow chard)
1 red birds eye chilli, finely sliced (optional)
1 garlic clove, finely sliced
salt & pepper
1 large free range or pasture raised egg
good olive oil

Directions
Heat the oven to 190C/375F/Gas 5. Grease a small baking dish (6 x 3 inches)In a large nonstick frying pan over a medium heat, cook the bacon for about 2 minutes, or until the fat begins to release. Add the sliced onion and sliced chard stems to the pan and cook for about 8 minutes, or until the onion is completely soft and browning. During the last 2 minutes, add the garlic and chilli and if you need to add a drop of oil if the pan looks dry.

Add the ribbons of chard leaves and stir everything together for 1 minute. Season with a little salt and pepper. Fill your baking dish and then make a small, shallow indent in the middle of the chard. Crack the egg into this space and then bake in the oven for 15 minutes or until the egg white is set but not rock hard. Try not to overcook or you will have a hard yolk

Tofu Bacon
1 (7.5 ounce) package smoked firm tofu, frozen and thawed
1 tablespoon nutritional yeast
1 tablespoon water
2 tablespoons maple syrup
1 dash liquid smoke flavoring (optional)
2 tablespoons low-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons butter or margarine
Directions

Slice the thawed tofu into very thin slices (like bacon).

In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder.

Place the tofu strips into the bowl to marinate for at least 10 minutes.

Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes.

Drain on paper towels, and serve immediately.

The Results
Oh. My. Goodness. I FINALLY found a greens recipe that rivals German Hot Slaw. And the bacon! Wow! Seriously, the texture’s not perfect but the taste is spot-on mixed in with these greens. I will definitely struggle not to repeat this dinner in 2011. Maybe we’ll have it for lunches. I think the bacon and greens would make excellent BLTs.

What are you having for Sunday Brunch, Breakfast or Lunch?

Veggie Converter 365

This post is shared at·Sundays at One Food Club, Just Something I Whipped Up,·My Meatless Mondays, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Related Posts:

  • financial independence
    Start Your Journey Toward Financial Independence
  • Cranberry Orange Jumble Loaf
    Cinnamon Cranberry Orange Jumble Loaf
  • Indian Butter Chickpeas
    Stretch Your Budget with 11 Foodie Finds
  • Homemade Applesauce Cooking with Kids | @VeggieConverter
    The Evolution of VeggieConverter
  • White Pizza Dip
    Vegetarian Game Day Recipe Round-up

Filed Under: bacon, vegetarian Tagged With: chard, greens, Sunday Brunch, veggie

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

Baby Steps for the Entrepreneur An Introvert’s Roadmap to Freedom in Young Living

Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Copyright ©2025, VeggieConverter. All Rights Reserved.
Design by Pixel Me Designs