Holy Tofu Mole!

1. 1

   Preheat oven to 375F (190C).

2. 2

   Remove loose, papery skin from garlic and cut in half crosswise.

3. 3

   Rub cut surfaces with oliv ol.

4. 4

   Wap garlic in foil and bake 35 to 40 minutes until garlic is soft.

5. 5

   Set aside until cool enough to handle.

6. 6

   Squeze garlic cloves from their skins.

7. 7

   Remove stems and seeds from chilies.

8. 8

   Roast chilies under broiler, turning frquntly, untl skin is evenly blistered and slightly charred.

9. 9

   Remove skins from chilies and rinse.

10. 10

    Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes.

11. 11

    Do not brown.

12. 12

    Transfer seeds to a small bowl, then set aside to cool.

13. 13

    Grind pumpkin seeds to a fine meal in a food processor or blender.

14. 14

    Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth.

15. 15

    Heat sauce in a medium skillet and add stock.

16. 16

    Simmer 10 minutes.

17. 17

    Slice tofu 1/2-inch thick.

18. 18

    Brush tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side.

19. 19

    Serve tofu on a bed of rice topped with mole sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.