Holy Tofu Mole!
Submitted by wheets
Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.
YIELD
4 servingsPREP
20 minCOOK
55 minREADY
1 hrsMole verde, the lesser-known cousin of the famous chocolate-tinged mole negro, gets a vegan makeover here. Toasted pumpkin seeds (pepitas) give the sauce body and a deep nuttiness, while tomatillos bring the signature green tang. Roasted garlic, broiler-charred chilies, and a generous handful of cilantro round it out into a complex sauce that tastes like it took all day.
Grilled or broiled tofu, brushed with tamari for a salty hit and a deeper color, makes a sturdy stand-in for the chicken or pork that traditionally goes under the sauce. Mound it all on a bed of brown rice and you’ve got a complete meal that’s gluten-free, dairy-free, and has more depth than most omnivore dinners.
Pro Tips
- Toast the pepitas just until they puff and pop, not until they brown. Browned seeds turn bitter and color the sauce muddy.
- Char the chilies under the broiler until the skins are evenly blistered. Steam them in a covered bowl for 5 minutes to make peeling easier.
- Press the tofu between paper towels under a heavy plate for 20 minutes before slicing. Drier tofu gets a much better grill mark.
- Adjust sauce thickness with stock added a tablespoon at a time. Mole should pour like heavy cream, not water.
- Make the sauce a day ahead. Like all moles, the flavors deepen overnight.
Variations
- Use chicken or pork instead of tofu for a non-vegetarian version.
- Add a tablespoon of toasted sesame seeds to the puree for extra nutty depth.
- Garnish with sliced radishes, crumbled queso fresco, and a squeeze of lime for a more festive plate.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Remove loose, papery skin from garlic and cut in half crosswise.
Rub cut surfaces with oliv ol. Wap garlic in foil and bake 35 to 40 minutes until garlic is soft.
Set aside until cool enough to handle.
Squeze garlic cloves from their skins.
Remove stems and seeds from chilies.
Roast chilies under broiler, turning frquntly, untl skin is evenly blistered and slightly charred.
Remove skins from chilies and rinse.
Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes.
Do not brown.
Transfer seeds to a small bowl, then set aside to cool.
Grind pumpkin seeds to a fine meal in a food processor or blender.
Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth.
Heat sauce in a medium skillet and add stock.
Simmer 10 minutes.
Slice tofu ½-inch thick.
Brush tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side.
Serve tofu on a bed of rice topped with mole sauce.
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