I was out the door at 6:00 a.m. so I could do my thing as a director of a local charity. The 1.5 hour drive each way as not fun. I thought I had some extra-firm tofu in the fridge--thought I'd oven roast it and do a stir fry. Wrong, silk tofu. 360 degree turn--I added gama marsala to the drained tofu, some chopped jalapeno peppers, 1/2 lime fresh squeezed lime juice, 1/2 lemon fresh squeezed, lime and lemon zest, some EVOO. (I used my hand mixer to "blend it up.") Set that aside. This is going to be the "sauce" for "creamed" swiss chard. I like the tofu sauce...hopefully it will be okay tossed with the steamed swiss chard. I can guarantee you the tofu sauce doesn't taste like fake chicken. I have some fresh tomatoes--not from the garden, but might toss those in at the last minute or so of tossing the steamed swiss chard with the tofu cream sauce.