Tofu Mole: Authentically Delicious
Submitted by Maris | Source: rickiheller.com
Ingredients
- 1/4 tsp 1 ml ground allspice
- 1/2 tsp 2.5 ml chili flakes
- 1 large can 19 oz or 560 ml diced tomatoes
- 1 red bell pepper chopped
- 1 small jalapeno pepper minced
- 1-1/4 cups 300 ml vegetable broth or stock
- 2 ounces 60 g unsweetened chocolate, chopped
- 10-15 drops plain stevia liquid optional
- cooked brown basmati rice for serving
- 3 Tbsp 45 ml natural smooth almond butter
Instructions
- Cut the tofu into small cubes 1/2-1 inch (1.5-2.5 cm) big. Heat 1 Tbsp (15 ml) of the olive oil in a nonstick skillet over medium heat; add the tofu and cook until the cubes are browned on most sides. Remove tofu to a bowl.
- Add the remaining 1 Tbsp oil to the pan along with the onion; sauté until the onion is translucent, 5-7 minutes. Add garlic and spices and continue to cook for a couple more minutes. Add the tomatoes, red pepper, jalapeno pepper, broth, chocolate and stevia. Stir to combine. When the sauce begins to bubble, lower heat, cover, and simmer for ten minutes.
- Pour the mixture into a heatproof blender or food processor (in batches if necessary) and purée until smooth. Return to the pot along with the tofu cubes and bring to a simmer over medium heat; lower heat, cover and continue to simmer, stirring occasionally, until the sauce is thick, up to an hour. Gently stir in the almond butter and continue to cook until heated through, about 5 minutes, stirring frequently to avoid scorching. Serve over rice. This is great accompanied by a green salad. Makes 4-6 servings. May be frozen.
- * If you’re willing to forgo the chocolate–you can use carob instead–then this recipe is suitable for Phase 1.
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