Vegan Tofu Mole
Mole is one of those sauces that feels almost mythical — deeply complex, smoky, and rich in a way that seems like it should take all day and a long list of animal products to achieve. This version proves otherwise, building that signature depth from toasted ancho and guajillo chiles, fire-roasted tomatoes, warm spices, almond butter, and a hit of vegan dark chocolate that ties everything together in the most satisfying way. The sauce alone is worth making by the batch and keeping in your fridge. The tofu gets pressed, cubed, and seared in a hot skillet until each piece has a genuinely golden, crispy crust — the kind that holds up beautifully under a generous pour of that glossy, reddish-brown sauce. Traditional mole often relies on lard or chicken stock, but every step here uses plant-based ingredients without any shortcuts that compromise the flavor. Finished with fresh cilantro and a scatter of sesame seeds, it's a dinner that looks and tastes like serious effort, even though it comes together in one skillet and one saucepan. Serves four, and honestly, everyone at the table is going to want to know how you pulled this off.
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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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