Vegan Mole Poblano | Cooking With Jade

Vegan Mole Poblano

2 MINS READ
Vegan Mole Poblano
Chef Jade_VEGAN MOLE POBLANO

VEGAN MOLE POBLANO

Prep Time 30 minutes
Cook Time 2 hours
Cuisine Mexican
Servings 6

Equipment

  • Large skillet
  • Large pot
  • Blender
  • Wooden spoon
  • Cutting board
  • Chef's knife

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.


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