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.