Food 
VEGAN MOLE POBLANO
Ingredients
For the mole sauce:
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 dried pasilla chiles
- 1/2 cup of raw unsalted almonds
- 1/2 cup of raw unsalted peanuts
- 1/4 cup of sesame seeds
- 1/4 cup of pumpkin seeds
- 1/2 cup of raisins
- 4 cloves of garlic chopped
- 1 onion chopped
- 1 tomato chopped
- 1 cinnamon stick
- 4 whole cloves
- 4 whole allspice berries
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of dried oregano
- 3 cups of vegetable broth
- Salt to taste
- 1 tablespoon of olive oil
For the tofu filling:
- 1 block of firm tofu drained and crumbled
- 1 onion chopped
- 2 cloves of garlic minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- Salt and black pepper to taste
- 1 tablespoon of olive oil
For serving:
- Cooked rice
- Sliced avocado
- Chopped cilantro
- Lime wedges
Instructions
- Remove the stems and seeds from the dried chiles and place them in a large pot.
- Cover the chiles with water and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for 10 minutes, until the chiles are soft.
- Drain the chiles and transfer them to a blender.
- Add the almonds, peanuts, sesame seeds, pumpkin seeds, raisins, garlic, onion, tomato, cinnamon stick, cloves, allspice berries, cumin, coriander, oregano, vegetable broth, and salt to taste.
- Blend until you have a smooth and thick sauce.
- Preheat a large skillet over medium-high heat.
- Add the olive oil and the crumbled tofu to the skillet.
- Cook for 5-7 minutes, stirring occasionally, until the tofu is slightly browned and crispy.
- Add the chopped onion, minced garlic, ground cumin, smoked paprika, salt, and black pepper to the skillet.
- Cook for another 5-7 minutes, until the onion is tender and the spices are fragrant.
- Add the mole sauce to the skillet and stir to combine.
- Bring the sauce to a simmer over low heat and cook for 1-2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
- Serve the mole poblano hot, with cooked rice, sliced avocado, chopped cilantro, and lime wedges on the side.
Notes
NUTRITIONAL FACTS:
Calories: 418 | Total Fat: 30g | Total Carbohydrates: 34g | Dietary Fiber: 11g | Protein: 17g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
