I made this recipe tonight (from Vegetarian Times) and it was fantastic!!! A little bit of work but SO worth it.

“Chard & Tofu Wontons in Sambal Sauce”
Wontons:
- 2 tsp. roasted sesame oil
- 1 medium carrot, finely chopped (1/2 cup)
- 4 cups chopped Swiss chard leaves
- 6 oz. baked soy-seasoned tofu, chopped
- 1 Tbs. low-sodium soy sauce
- 1/8 tsp. ground white pepper
- 1 12-oz. pkg. wonton wrappers
- 3 green onions, chopped, for garnish
- 1/4 cup chopped cilantro, for garnis Sambal Soy Sauce
Sambal Soy Sauce:
- 2 Tbs. balsamic vinegar
- 1 Tbs. rice vinegar
- 6 Tbs. low-sodium soy sauce
- 2 Tbs. sambal oelek ( I substituted Go-Chu-Jang and only 1Tbs.)
- 4 tsp. organic maple syrup
- 2 cloves garlic, minced (2 tsp.)
Directions:
1. Bake Tofu: heat oven to 375 drain and press tofu to rid of excess water. Slice 1/4″ thick, in 1/8 cup of soy sauce (I used Amino Braggs- a healthy substitute for soy sauce) brush both sides of tofu and let marinate for 10 minutes. Lightly spray a cookie sheet with cooking spray. Place tofu in oven for 30-35 minutes (or until crispy on edges) flip tofu half way through your cooking time.
2. To make Wonton filling: Heat sesame oil in skillet over medium-high heat. Add chopped carrot, and stir-fry 3 minutes. Add chopped chard, and cook 5 minutes, or until wilted, add cubed tofu and mix throughly. Transfer mixture to food processor, add white pepper and soy sauce (tamari) and pulse until finely chopped.
3. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.
4. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.
5. Make the Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.
Nutritional Information: Per serving/ 5 wontons plus 1 1/2 tbs. sauce: Calories: 168, Protein: 8g, Total fat: 3g, Saturated fat: <1g, Carbs: 26g, Cholesterol: 3mg, Sodium: 736mg, Fiber: 2g, Sugars: 3g
O.k. now for pictures and some tips:

1 bunch of chard (discarding stems and spine) chopped is pretty much exactly 4 cups.

one block of tofu is 12 ounces, for this recipe you only need half a block of firm tofu. I only baked it for 25 minutes and it seemed to be crispy enough.

sauteed the carrots for 3 minutes, then tossed in my washed chard right on top. Took about 4 minutes for it to wilt. The I tossed in the baked tofu I cubed after it baked.

food processor time (I’m loving my Vita Mix my Aunt Patty sent me! we’ve put it to serious use the past month!)
adding a tablespoon of low sodium soy or Tamari sauce and 1/8 tsp crushed white pepper

I used Nasoya wonton wrappers and couldn’t get over how easy they were to work with (I’ve had a few failed wonton attempts in the past) With a finger tip lightly drizzle water only on the very outer 1/4″ edge (but not too much)

place about a tsp. of the tofu chard mixture in the center of the wonton wrap

fold up corners making a triangle and press edges together

make sure both sides are sealed up.

line them all up on cookie sheet or flat surface until you’re ready to boil them. I experimented and made 2 batches boiled and another batch I baked per the wonton package instructions (oven at 420 for 8 minutes) It’s crazy how different the outcomes were. Hub and I preferred the boiling method…but the baking is def food for thought down the road maybe just different stuffins’

Super delicious, garnished with chopped fresh cilantro and green onion and paired with a smooth glass of red wine. (or in my case, water!)