Rye Free Vegan Tofu Mole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

4 servings

For the mole sauce

3 dried ancho chiles, stemmed and seeded
Kroger Mercado Dried Ancho Chile Peppers Lucinda's Dried Ancho Chile Los Chileros Whole Dried Ancho Chiles
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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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