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1
Preheat broiler with rack set about 4 inches from the heat.
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2
Cover a baking sheet with foil.
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3
Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over.
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4
Using tongs, flip over and broil for another 4 to 6 minutes.
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5
The tomatoes should be charred and cooked through.
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6
Remove from oven and tip, with juices, into a bowl.
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7
Allow to cool until you can handle them, then core and discard skins.
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8
Puree, along with juices in the bowl, in a blender or a food processor.
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9
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard.
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10
When water comes to a boil, add salt to taste and chard.
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11
Blanch for 1 minute and transfer to a bowl of cold water.
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12
Drain and take up chard by the handful to squeeze out excess water.
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13
Cut in 1/4-inch wide strips and set aside.
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14
Heat oil in a large, heavy skillet over medium heat and add onion.
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15
Cook, stirring, until tender and beginning to color, 5 to 8 minutes.
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16
Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds.
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17
Add pureed tomatoes, which should sizzle as soon as they hit the pan.
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18
Cook, stirring often, until puree thickens and leaves a canal when you run your spoon down the middle, about 5 minutes.
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19
Season to taste with salt.
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20
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon.
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21
Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu.
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22
Stir in cilantro.
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23
Taste and adjust seasonings.
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24
Heat tortillas and top with tofu mix.
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25
Serve with salsa on the side if desired.
