Scrambled Tofu with Raspberry Chipotle Sauce

adapted from Moosewood Restaurant's Simple Suppers

Scramble:

2 teaspoons vegetable oil
1 cup chopped onions
3 garlic cloves, chopped
3 cups or more chopped kale or chard
1 cake firm tofu (14-16 oz)
3 tablespoons soy sauce

Raspberry Chipotle Sauce:

1/3 cup raspberry fruit spread or jam (or peach, apricot, strawberry)
2 minced canned chipotles with adobo sauce
2 tablespoons water
2 teaspoons lemon juice

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 kale, cover, and steam until kale begins to wilt.

While the kale steams, 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 until warmed throughout.

While the tofu cooks, make the sauce. In a small saucepan, stir together the fruit spread, chipotles, and water. Simmer on low heat for about 2 minutes, until hot and saucy. Add lemon juice and additional water if the sauce is too thick.

Serve the scrambled tofu accompanied by Green Rice, with the Raspberry Chipotle Sauce on the top.

Makes 5 servings, each 190 calories (not counting Green Rice).

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