16 oz Swiss chard, trimmed and chopped crosswise into 1-inch ribbons
2 cloves garlic, minced
Sea salt and fresh ground black pepper, to taste
2 oz low-fat feta cheese, crumbled, optional
Position oven rack in top third of oven and heat broiler on high.
Line a baking sheet with 2 clean dish towels. Arrange tofu in a single layer on towels and cover with 2 more towels. Top with a second baking sheet and arrange a heavy skillet over top. Set aside for 5 minutes, until excess tofu liquid is released.
Meanwhile, in a large bowl, whisk maple syrup, Dijon, 1 tbsp lemon juice, paprika and cayenne. Add tofu to bowl and toss gently to coat. Arrange tofu in a single layer on a parchment-lined baking sheet; reserve remaining Dijon mixture in bowl. Brush half of reserved mixture over top of tofu. Broil on top rack, turning and brushing with remaining mixture halfway through, for 8 to 10 minutes, until golden brown and slightly crisp.
Meanwhile, prepare chard: Mist a large nonstick skillet with cooking spray and heat on medium-high. Add chard, stir once, then add garlic. Cook, stirring constantly, for 3 minutes, until wilted. Add remaining 1 tbsp lemon juice, salt and pepper. Serve tofu with chard. Garnish chard with cheese (if using).
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