Tofu Mole

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Tofu Mole

 

1 head garlic

1/2 teaspoon olive oil

3 fresh Poblano or pasilla chiles

1/2 cup raw, shelled pumpkin seeds

1 10 ounce can tomatillos, drained

1/2 cup fresh cilantro or parsley, chopped

1/2 cup vegetable stock or water

1 1/2 pounds extra-firm tofu

1/4 cup tamari or good soy sauce

3 cups cooked brown rice

 

Preheat oven to 375 degrees.

Remove outer skin from garlic head and cut head in half crosswise. Rub cut

surfaces in olive oil. Wrap garlic in foil and bake 35 to 40 minutes until

garlic is soft. Set aside until cool enough to handle. Squeeze garlic cloves

from their skins.

Remove stems and seeds from chiles. Roast under broiler, turning frequently,

until skin is evenly blistered and slightly charred. Place in a paper bag and

let cool. Remove skins from chiles 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, chiles, tomatillos, peppers and cilantro or parsley and continue

pureeing until smooth. Heat in a medium skillet and add stock. Simmer 10

minutes.

Slice tofu 1/2-inch thick. Brush tofu with tamari 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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