Ingredients

• 1 teaspoon coconut oil
• 1 (10 ounce) package frozen bell peppers with onions
• 4 Roma tomatoes, diced
• 1 (12 ounce) package firm tofu - drained, pat dry, and diced
• 1 (16 ounce) can low-sodium white beans, drained and rinsed
• 2 limes, juiced, divided
• 2 teaspoons adobo seasoning
• 2 teaspoons chili powder
• 2 teaspoons ground turmeric
• 2 teaspoons paprika
• 6 leaves Swiss chard
• 1 tablespoon nutritional yeast

Instructions

1. Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
2. Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
3. Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.