1. In a medium skillet add the ghee and heat until nice and hot. 2. Add the onion, stir, add 2 tablespoons water, cover, turn down to medium heat, and saute for 5 minutes. 3. Fill a large saucepan one-quarter full with water, bring to a boil, add the chard and simmer for 5 minutes. 4. To the skillet add the bell pepper and garlic, saute for 5 more minutes. 5. Ad the tofu, tamari, paprika, and basil, and cook uncovered, for 5 to 10 minutes. 6. Drain the chard and add to the skillet. 7. Saute for 2 more minutes, then serve garnished with macadamia nuts