Sunday, 31 January 2010

Spinach rice, scrambled tofu with raspberry chipotle sauce

The kind of food I like to cook and eat are one-pot meals. I don’t often make different components to create an evening meal, but I had today.
Also I don’t often serve my rice in timbales and make towers like this, but it looks far more presentable than if I had just spooned it on the plate.
I've never had chipotle pepper sauce, so yesterday while in the west end I picked up a tin (see below) from Lupe Pintos. D raised his eyebrows at the cost of this small tin as it wasn't particularly cheap, but I justified it to him. One I wanted to try it, and two, it is a specialist ingredient, you have to pay extra for imports. He said 'well if your going to get it you better do something with it, I don't want it getting lost in the store cupboard passing its sell by date'. I said I would go one step further, and make him a meal with it this weekend, and this is the meal I presented to him.
The spinach rice was sticky and flavoursome. The raspberry chipotle sauce was very good, you could taste the sweet from the jam as well as the smoke from the chipotle peppers, and the scrambled tofu texture was interesting. I think I prefer tofu in chunks. All in all it was a satisfactory meal.
Spinach rice
4 spring onions
200g of spinach
Salt and pepper
Coarsely chop the spring onions and rinse the spinach. In a large pan, sauté the spring onions in 2 teaspoons of the oil for a couple of minute. Add the spinach and seasoning, cover and cook until the spinach begins to wilt, about 2 minutes. In a blender puree the spinach and spring onions until smooth, adding a little water if necessary.
Now cook enough white rice for four people. When rice is done, fluff with a fork and stir in the spinach puree and serve.
Scrambled tofu with raspberry chipotle sauce
Serves 3 – 4
2 tablespoon vegetable oil
1 large onion, minced
2 cloves of garlic, crushed
1 firm tofu
3 tablespoons soy sauce
For the Raspberry chipotle sauce
¾ cup raspberry jam
2 teaspoons minced canned chipotles in adobo sauce
Heat the oil in a wide pan with a lid over medium heat. Saute the onions in the oil until they begin to soften. Add the garlic until it fizzles then stir in the greens, cover and steam until the greens begin to wilt. In a bowl mash the tofu with the soy sauce using a fork. Stir in the mashed tofu and cook for about 5 minutes stirring well until the tofu begins to brown.
While the tofu cooks, make the Raspberry Chipotle sauce. In a small saucepan, stir together the jam, chipotles and 4 tablespoons of water. Simmer on low heat for a couple of minutes, until hot and saucy. Add more water if the sauce looks too thick. Serve the scrambled tofu with the sauce
Adapted from Moosewood Restaurant Simple Suppers


  1. Mangocheeks : you are killing me here.
    I am a HUGE chipotle fan ever since I had it the first time ever last year when my mexican sister in law introduced me to it.
    I would chop up one whole chipotle pepper in adobo sauce & eat it with my scrambled eggs for breakfast! That's how much I love hot stuff!
    I am totally going to make the spanish rice & this sauce but may try it with chicken instead of tofu.
    Thanks for yet another inspiring idea.

  2. Wow! What a presentation!! Looks to be very healthy and delicious. I love the Moosewood cook books! Peace, Stephanie

  3. Oooh! ah! very sexy food, looks really tasty.

    The first time I scrambled tofu was when my hubby stuck some in the freezer by accident, when I thawed it I found that it had taken on a grainy type texture and crumbled easily so I made a mock Chinese 'egg' fry rice which turned out great.

    So every now and again I freeze some to recreate scrambled tofu but generraly in Chinese type dishes. the texture is different and a little chewy but in a pleasent way, well at least we think so.

    Your spinach rice reminds me of when I lived back in Trinidad and would use baby callalloo leaves (dasheen leaves) with rice to create a similar dish.

  4. Your recipes are so creative...this dish sounds really fun and delicious. Thanks for the wonderful ideas. Did you grow the chard in the title photo? It's gorgeous...chard is so beautiful.

  5. Wow! What a wholesome meal :) Looks fantastic!

  6. The spinach rice looks and sounds really delicious, Mango. I keep a supply of chipotle chilies in my cupboard at all times. They are really cheap here, as we have lots of bodegas in the city that sell them. I love the smoky flavor they impart to salsas and sauces.

  7. Not literally I hope Grapefruit.
    I am liking the way you enjoy chipotle pepper in adobo sauce with scrambled eggs. I must give it a go, for breakfast of course!
    I hope you enjoy the sauce.

    Thanks Stephanie,
    Yeah, I guess it is kinda healthy.

    I've read about the freezer technique of tofu in a number of cookbooks, but I am not sold by it (yet). But I am happy that you enjoy it. I may need a bit more convincing :D

    I can see dasheen leaves working in the rice. Of course, Why not.

    Thank you Rose.
    Yes, the (rainbow or was it bright lights) chard in the my header is my own. It was grown at the allotment. I think I picked it in November, I just had not got round to posting the photo on my blog earlier. I have found chard one of the easiest of greens to grow and it looks so beautiful too.

    Thank you Rachana. It was a wholesome meal.

    Thank you Barbara. I enjoy the earthy smokiness too.

  8. Thanks so much for leaving a comment @ my blog!
    It really makes my day

    Hope u visit me soon =)
    I try to keep my best @ my blog ;)
    but not everybody like it ;)

    Tzoules K.

  9. Chipotle peppers are so so good! Just a little bit goes such a long way, you can justify the expensive tin that way. :)

    Consider for next year's garden planning: hubby and I picked up a small (used) outdoor smoker and made our own chipotles from the jalepenos grown in our garden. They keep for a very long time too! Still working out the "wet" adobo paste (which is one of the reasons they taste so good) but there are lots of recipes out there.

  10. Hi thank you for visiting my blog and lovely comments. Spinach Rice is perfect. Nice presentation.

    Do checkout my Events n Roundup Blog and send ur entries to events

  11. Strange I responded to Tzoules and BTs comment yesterday and they have not appeared.

    Your so welcome Tzoules. YOu made my day too.

    Thanks BT, I have to use the remainder of the tin before the end of the week, otherwise it will be a waste.

    Unfortunately I cannot grow jalapenos now as I donot have a greenhouse anymore, maybe one-day. I would def. smoke them the way you do.

    Thanks Sara.
    I will come by and check out the Events.

  12. Wow, that looks absolutely beautiful! Your spinach rice and scrambled tofu sound so healthy and delicious. You're really creative and I love the presentation. Looks like a dish they serve in a fine restaurant, Mmm!!!

    p.s. You made me laugh when you talked about D complaining about that tin of chipotle peppers sauce will get lost in the cupboard... because my husband always does the same thing to me, lol!

  13. Thank you Oraphan.
    I understand what my husband means though, I have come across tins 2 years out of date, shameful.

  14. those rice towers are so cute - I am sure you would enjoy the meal so much more with that presentation - and hope you and your husband enjoyed the chipolte - they do have an intense smoky flavour that really adds to mexican food - but am intrigued at how it would taste with raspberry jam

  15. Thanks Johanna,
    I was a little nervous to pile them up, but hey they do look good. The combination of raspberry and chipotle was actually quite good, imagine the sweetness of coconut milk and Thai spice, good. I think you may just like it.

  16. I just bought a jar of raspberry chipotle salsa and had some tofu laying around, so this recipe was perfect. I added spinach and zucchini to the scramble and it was really delicious! Thanks for the idea!

  17. Thank you So, so much Katherine.
    The spinach and zucchini added to the scrambled tofu sound good and much more substantial too.


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