Tofu Mole Enchiladas

Jun 02, 2023June 2, 20230 15
Tofu Mole Enchiladas - a savory and spicy delight
in Vegan

Prep

35 min

Cook

60 min

Ready In

95 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 garlic cloves , unpeeled
3 large tomatoes
3 tablespoons slivered almonds , toasted
1 1/2 tablespoons toasted sesame seeds , divided
4 ancho chilies , stemmed and seeded
4 guajillo chilies , stemmed and seeded
2 cups boiling water
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 teaspoons vegetable oil
2 cups chopped onions
3 cups vegetable broth , divided
1/4 cup fresh cilantro leaves
2 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
2 slices white bread , toasted and torn
1/2 cup raisins
1/4 cup fresh lime juice
1 tablespoon sugar
1/2 teaspoon salt
24 ounces smoked tofu , cut into 1/2-inch pieces
16 corn tortillas

Nutrision Information

Servings Per Recipe
8
Calories
342
Sugar
10g
Fat
17g
Tofu Mole Enchiladas are a vegan twist on a classic Mexican dish. The golden-brown corn tortillas are stuffed with smoked tofu and bathed in a rich, savory mole sauce. The ancho and guajillo chilies provide a robust depth of flavor, while the cocoa and cinnamon give the dish a hint of sweetness and spice. Paired with a fresh salad or avocado salsa, this dish is perfect for a weeknight supper or a casual dinner party.

Instructions

1.Preheat oven to 350°F.
2.Roast garlic and tomatoes on a baking sheet for 25 minutes.
3.In a large skillet, toast almonds and 1 tablespoon sesame seeds until fragrant. Add in chilies and boiling water. Simmer for 20 minutes.
4.Transfer chili mixture to a blender. Add in roasted garlic and tomatoes, oregano, cumin, cloves, cilantro, cocoa, cinnamon, bread, raisins, lime juice, sugar, and salt. Puree until smooth and set aside.
5.In a large saucepan, heat vegetable oil. Add in onions and cook for 5 minutes. Stir in chili puree, smoked tofu, and 2 cups vegetable broth. Simmer for 10 minutes.
6.Fry corn tortillas one at a time until heated through.
7.Spread a small amount of chili mixture on a tortilla, and roll it up. Repeat with remaining tortillas and chili mixture.
8.Spread remaining 1 cup vegetable broth over the bottom of a baking dish. Place enchiladas in dish, seam-side down. Top with remaining chili mixture and 1/2 tablespoon sesame seeds.
9.Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes until bubbling.

PROS

Tofu Mole Enchiladas are a vegan alternative to traditional chicken or beef enchiladas.

Simple to make and packed with protein, fiber, and vitamins.

CONS

While tofu is high in protein and low in fat, it may not be suitable for individuals with soy allergies.

Mole sauce can be high in sugar and sodium.

HEALTH & BENEFITS

Tofu is a good source of plant-based protein, and is low in saturated fat and cholesterol.
Ancho and Guajillo chilies are high in vitamins A and C and may help boost metabolism and reduce inflammation.
Cocoa powder is a good source of antioxidants and may help improve heart health.

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