Tofu Mole Tacos
Ingredients
- 5 guajillo chiles
- 1 tablespoons butter
- 1 tablespoon oil
- 1 small onion
diced, about 1 cup
- 2 cloves garlic
- 1/4 cup slivered almonds
- 2 tablespoons toasted sesame seeds
plus more for garnish
- 1/2 teaspoon whole coriander seeds
- 2 whole allspice berries
- 1/4 teaspoon black peppercorns
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 pound tomatoes
chopped
- 3 tablespoons raisins
- 2 cups chicken or vegetable stock
divided
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 1 corn tortilla or slice of stale bread
torn up
- 1-14 ounce block firm or extra-firm tofu
- 2 tablespoons oil
- 1/2 teaspoon salt
- Corn tortillas
- fresh cilantro
- pickled red onion
Directions
- 1
Toast the chiles on a dry skillet over medium-high heat until fragrant and brighter in color. Cool. Snap off the stems. Shake out seeds if you like. Then cover with boiling water and let rest for 20 minutes.
- 2
While they soak, heat the butter and oil in a large pot over medium-high heat. Fry the onion, garlic, almonds, sesame seeds, and spices for a few minutes until the onion is softened and the spices and almonds are toasted.
- 3
Add soaked chiles (drained), tomatoes, raisins, 1 cup of stock and salt. Bring to boil, then simmer covered 30 minutes.
- 4
Turn off heat. Add cocoa and tortilla and stir until tortilla softens.
- 5
Add remaining broth to cool the sauce a little. Then puree with an immersion blender (stick blender) or let cool and puree in a blender.
- 6
At some point during all that 😉 cut the tofu into small cubes, about 1/2 inch on each side. Lay them on a clean dish towel in a single layer. Cover with another towel and set a heavy cutting board on top. Or a light cutting board with a heavy skillet on top of that. Weight it for 10 minutes or longer to press the water out.
- 7
Heat the oil in a large skillet over medium-high heat until shimmery. Add the tofu cubes and fry lightly on all sides until browned. This will take a few minutes.
- 8
Sprinkle with salt. Carefully pour in about 1 1/2 cups of the mole sauce (you will have extra; it can be frozen for later) and cover the skillet. Let simmer for about 5 minutes until the tofu has absorbed some of the sauce. Uncover and cook a few more minutes to thicken.
- 9
Serve tofu mole in corn tortillas with cilantro and pickled red onion on top
Tofu Mole Tacos
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About this Recipe
Craving a plant-based meal that’s bursting with deep, complex flavors? These Tofu Mole Tacos deliver an incredibly rich and satisfying experience, proving that vegan comfort food can be truly spectacular. This recipe brings the authentic taste of mole to your kitchen in a way that highlights the versatility of tofu.
The magic truly lies in the homemade mole sauce, a fragrant blend that starts with rehydrated guajillo chiles. These are then combined with a thoughtful mix of aromatic spices like allspice, coriander, and black peppercorns, alongside slivered almonds and toasted sesame seeds, building layers of incredible depth. Frying the tofu first ensures a delightful texture before it soaks up all that savory goodness from the sauce.
Prepare for a feast of earthy, smoky, and subtly sweet flavors. The mole itself is a symphony, with the warmth of cinnamon and cloves complementing the richness of cocoa powder and the slight sweetness of raisins. The fried tofu becomes tender and deeply infused with the sauce, providing a satisfying bite wrapped in soft corn tortillas. This naturally plant-based dish is designed to be a vibrant and memorable meal, with each bite offering a complex interplay of tastes and textures.
While this recipe is crafted for a rich vegan mole, you can adjust the heat by carefully selecting your chiles, though guajillos offer a mild, fruity foundation. For an extra nutty crunch, try garnishing with more toasted sesame seeds or even chopped peanuts if you're looking for a slight variation. You can also experiment with the type of stock, ensuring it's vegetable stock for a fully vegan dish, or chicken stock if preferred.
These Tofu Mole Tacos are perfect for a flavorful weeknight dinner or a vibrant centerpiece for your next gathering. Serve them simply with fresh cilantro and pickled red onion for a pop of freshness and acidity that beautifully complements the rich mole.