You can make the sauce with other fruit spreads, such as peach, apricot, or strawberry. Make extra sauce—it will keep in the refrigerator for several weeks.

　　

Ingredients

serves 3 or 4

　　2 tablespoons vegetable oil

　　1 cup chopped onions

　　3 garlic cloves, chopped

　　3 cups chopped kale, chard, or collards, rinsed and lightly drained

　　1 cake firm tofu (about 16 ounces)

　　3 tablespoons soy sauce

　　

Raspberry Chipotle Sauce

1/3 cup raspberry fruit spread or jam

　　2 teaspoons minced canned chipotles in adobo sauce (page 286)

　　1 to 3 teaspoons lemon juice

　　

Step 1

Heat the oil in a large skillet on medium heat. Sauté the onions in the oil for a couple of minutes, until they begin to soften. Add the garlic and cook for another minute. Stir in the greens, cover, and steam until the greens begin to wilt.

　　

Step 2

While the greens steam, in a bowl, use a fork to mash the tofu with the soy sauce. Uncover the skillet, increase the heat to high, and cook off any remaining water. Stir in the mashed tofu and cook for 3 or 4 minutes. With a spatula, turn over the tofu mixture and cook for another 3 or 4 minutes, until the tofu just begins to brown.

　　

Step 3

While the tofu cooks, make the Raspberry Chipotle Sauce. In a small saucepan, stir together the fruit spread, chipotles, and 2 tablespoons of water. Simmer on low heat for about 2 minutes, until hot and saucy. Stir in 1 teaspoon of lemon juice. Add more water if the sauce is too thick. Add more lemon juice to taste.

　　

Step 4

Serve the scrambled tofu topped with the sauce.

　　

Serving & menu ideas

Step 5

Serve with toast or on plain rice, Yellow Rice (page 179), or Green Rice (page 180).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.