Anti Inflammatory Vegan Tofu Mole
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Learn more →Ingredients
4 servings
For the mole sauce
- 3 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 2 cups vegetable broth
- 2 tbsp olive oil, divided
- 1 medium white onion, roughly chopped
- 4 garlic cloves, smashed
- 1 can (14 oz) fire-roasted diced tomatoes
- 2 tbsp natural almond butter
- 1 tbsp sesame seeds, toasted
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp dried oregano
- ¼ tsp smoked paprika
- 1 oz vegan dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp apple cider vinegar
- ½ tsp salt, plus more to taste
For the tofu
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- fresh cilantro, roughly chopped (optional)
- sesame seeds, for garnish (optional)
Instructions
- 1
Heat a large dry skillet over medium heat. Add the ancho and guajillo chiles and press them flat with a spatula, toasting for 20–30 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to a medium saucepan, pour in the vegetable broth, and bring to a simmer over medium heat. Cook for 8 minutes until the chiles are fully softened and pliable. Remove from heat and let the chiles sit in the broth.
- 2
Return the large skillet to medium heat and add 1 tbsp of the olive oil. Add the onion and cook, stirring occasionally, for 6–7 minutes until softened and golden at the edges. Add the garlic and cook for 1 minute until fragrant. Add the cumin, cinnamon, oregano, and smoked paprika and stir for 30 seconds until the spices are toasted and aromatic. Add the fire-roasted tomatoes and cook for 3 minutes until the mixture thickens slightly. Remove from heat.
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