Scrambled Tofu with Greens & Raspberry Chipotle Sauce








(adapted) from Moosewood Restaurant: Simple Suppers

This one goes out to Daniela :)

2 tbsp vegetable oil
1 onion
2 garlic cloves, chopped
2 cups greens (I used chicory, the recipe recommends kale, chard or collards)
1 cake firm tofu (approx 500g)
2 tbsp soy sauce

Raspberry Chipotle Sauce
1/3 cup raspberry jam
2 teaspoons minced chipotles in adobo sauce (sourced from the amazing Chili Mojo)
1-3 teaspoons lemon juice

Heat the oil in a large skillet on medium heat. Saute onions for a couple minutes, until beginning to soften. Add the garlic and cook for another minute. Stir in the greens, let them wilt a bit. (Chicory is quite bitter, so I let them wilt a LOT.)

While the greens wilt, in a bowl, mash the crap out of the tofu with the soy sauce. (Moosewood suggest a gentle fork will work; I used a knife, then a husband, and finally went for a husband/ potato masher combo.) Increase the skillet heat to high, stir in the mashed tofu and cook for 6-8 minutes, until the tofu just begins to brown.

While the tofu cooks, make the RC sauce. In a small saucepan, stir together the fruit spread, chipotles and 2 tablespoons of water. Simmer until hot and saucy! Stir in lemon juice. Add more water if too thick.

Serve the scrambled tofu topped with sauce.

Moosewood suggest to serve with rice; we just used buttered toast.

And dessert: vanilla Moo Premium Yoghurt topped with pomegranate seeds.

Comments

Daniela said…
thanks for posting this! i actually dont know how i feel about tofu and raspberry together …. was it good? i know vegans use scrambled tofu instead of scrambled eggs, and i refuse to try it because im not ready to get rid of my eggs yet - that is the last dairy product i have to knix (besides yogurt) and im finding it so hard to do. there's something so comforting about eggs in the morning (or for dinner if ur me and wake up late for work all the time). i dont know how im going to feel about scrambled tofu, but i have to try it sooner rather than later…. the raspberry chipotle makes me go "eeehhhhhhhhh", but i trust you so ill attempt it before i leave next month and let you know how it goes =)
DanYells said…
the raspberry chipotle sauce was the best part for me. I used it the next day over real eggs scrambled for breakfast as well; it's the perfect combo of fruity and spicy.

I actually really liked eating this for breakfast, it's so filling because of all the protein in the tofu, I stayed full longer than with eggs or cereal. and the onions added a nice element too it was almost like eating fried potatoes haha.
Daniela said…
i love tofu for that reason - i cant eat a whole lot of it in one sitting, and i love having some leftover for my next meal or the next day. i made a tofu loaf last week (vegan meatloaf) and it lasted me like 4 days - and it was just one pack of tofu. it wasnt my favorite thing to make tho - i should post about it on my blog. raspberry chipotle sauce sounds great for breakfast, and you can definitely use it on other things - maybe even crepes?
DanYells said…
crepes would be amazing with it.. and over ice cream.... mmmm

yeah you should post about the vegan meat loaf!! I'm interested :)

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