I used to be scared of mole.
Not because it’s brown and goopy looking. Not because mole means chocolate mingling with meat (or in this case, tofu, but we’ll get there.) And not because I didn’t know how to pronounce it (after 7 years of Spanish classes and acing the AP exam, I think I can handle that.)
Nope. I was just scared because rumor has it that a real, authentic mole takes hours and hours (and a few crazy ingredient) to make. I’m lucky to have just one hour. And luckier if that one hour results in multiple nights of dinners that can be put on the table in five minutes. Fortunately this mole meets those requirements.
And can I just say? It’s good. No, like, really good. Like, I wasn’t just willing to eat it three weeks in a row, I was almost sad to wait a whole seven days. I think one time we went four days, and even that was too many. Too many days of drooling as I dreamed about this rich, sweet and spicy sauce, holding chunks of chewy baked tofu, wrapped in sweet corn tortillas and crowned with creamy avocado.
Can I borrow your sleeve to wipe my keyboard?
For real. The first time I made this sauce, I used it to smother chicken wings. For a football game. (Which game? Let’s not go there.) But there was no way I was waiting till next season to eat it again. That’s when I saw an old recipe from my friend Ricki resurface, a recipe for mole tofu. And then I knew. Mole tofu tacos!
It’s true, tacos are pretty much my answer to everything. But it’s a great answer and I’ll take it. Tonight, tomorrow, and the next one, por favor.
Mole Tofu Tacos
Yield: 6 servings
Cubes of tofu simmered in a rich sweet and spicy sauce flavored with cocoa and peanut butter. This recipe makes a lot, so be sure to freeze extra portions for a quick and easy dinner.
2 14oz packages firm tofu
1 large onion, chopped (about 1 1/4 cup chopped onion)
1 tablespoon coconut oil
2 cloves of garlic, minced
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon molasses
3/4 teaspoon cinnamon
2 tablespoons unsweetened natural cocoa powder
2 tablespoons all-natural creamy peanut butter
2 1/2 cups reduced sodium chicken or vegetable broth
3 oz tomato paste
1/2 teaspoon salt
For serving: corn tortillas, tomatillo salsa, avocado, chopped cilantro
Preheat oven to 475ºF. Spray two 9x13" glass baking dishes with olive or coconut oil cooking spray. Dice the tofu into 1/2" cubes and arrange in the baking dishes; spray the tofu with more cooking spray. Bake for 30 minutes, turning 3-4 times, until lightly browned on all sides. Remove from oven.
Meanwhile, heat coconut oil over medium heat in a saucepan. Saute the onions for about 4 minutes, until softened. Add the garlic, chipotle pepper, cumin and coriander. Cook for 1-2 minutes more, stirring.
Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes. Remove from heat and puree the sauce, either using an immersion blender or by transferring to a blender or food processor.
Return to pot and add the cooked tofu. Simmer for 15-20 minutes, uncovered, until sauce thickens.
Amount Per Serving (Tofu only, does not include accompaniments)
Total Fat 10.0 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 281.0 mg
Potassium 133.3 mg
Total Carbohydrate 17.4 g
Dietary Fiber 3.9 g
Sugars 6.1 g
Protein 14.9 g
This recipe is linked to Slightly Indulgent Tuesdays.