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1
For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil.
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2
Add the brown and wild rice and bring to boil.
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3
Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes.
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4
Drain if necessary.
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5
Discard the ginger slices.
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6
Set the rice aside.
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7
Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
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8
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
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9
Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper.
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10
Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes.
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11
Stir in the golden raisins, tofu and cooked rice mixture.
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12
Add the coconut milk and bring to a simmer.
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13
Cook for 1 minute until the sauce coats the back of a spoon.
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14
Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
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15
Remove from the heat and let cool while preparing the chard leaves.
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16
Bring a large pot of salted water to boil.
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17
Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems.
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18
Cut each leaf in half lengthwise.
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19
Trim the wide ends from the leaves to make each leaf half about 10 inches long.
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20
Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds.
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21
Transfer to paper towels to drain.
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22
Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half.
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23
Roll up the leaf, enclosing the filling completely.
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24
Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
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25
Spread 1 cup of the sauce onto the bottom of the prepared baking dish.
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26
Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish.
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27
Spoon the remaining tomato sauce over the rolls.
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28
Bake until the rolls are heated through, 25 to 30 minutes.
