Tofu Mole Enchiladas

Vegetarian
Vegan
Dairy Free
Health score
18%
Tofu Mole Enchiladas
60 min.
8
336kcal

Suggestions


Indulge in the rich and vibrant flavors of Tofu Mole Enchiladas, a delightful dish that brings together the best of vegetarian and vegan cuisine. Perfect for lunch, dinner, or any gathering, this recipe serves eight and is sure to impress your family and friends with its unique taste and presentation. With a preparation time of just 60 minutes, you can easily whip up this mouthwatering main course that is both satisfying and nourishing.

The star of this dish is the homemade mole sauce, crafted from a blend of ancho and guajillo chilies, garlic, and tomatoes, which are roasted to perfection to enhance their natural sweetness and depth of flavor. Combined with smoked tofu, fresh cilantro, and a hint of cocoa, this sauce creates a deliciously complex profile that will tantalize your taste buds. Each enchilada is lovingly filled with this rich mole, rolled in soft corn tortillas, and topped with a sprinkle of toasted sesame seeds for an added crunch.

Not only is this dish dairy-free and packed with wholesome ingredients, but it also boasts a caloric breakdown that makes it a guilt-free indulgence. With a balance of protein, healthy fats, and carbohydrates, Tofu Mole Enchiladas are a fantastic way to enjoy a hearty meal without compromising on your dietary preferences. Dive into this culinary adventure and savor the authentic flavors of Mexican cuisine right in your own kitchen!

Ingredients

  •  pepper flakes stemmed seeded
  •  pepper flakes stemmed seeded
  • 16  corn tortillas 
  • 0.3 cup cilantro leaves fresh
  •  garlic clove unpeeled
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon ground cloves 
  • 0.5 teaspoon ground cumin 
  • 0.3 cup juice of lime fresh
  • cups onion chopped
  • teaspoon oregano dried
  • 0.5 cup raisins 
  • 0.5 teaspoon salt 
  • 1.5 tablespoons sesame seed divided toasted
  • tablespoons slivered almonds toasted
  • tablespoon sugar 
  • 24 ounces spicy tofu smoked cut into 1/2-inch pieces
  • large tomatoes 
  • tablespoons cocoa powder unsweetened
  • cups vegetable stock divided
  • teaspoons vegetable oil 
  • cups water boiling
  • slices sandwich bread white toasted

Equipment

  • food processor
  • bowl
  • frying pan
  • sieve
  • spatula

Directions

  1. Tortillas should be six inch size. Use cast iron.
  2. Heat skillet over med heat and add garlic and tomatoes. Cook 15 minutes turning frequently or until tomatoesa are blackened.
  3. Remove and cool slightly. Peel garlic. peel and core tomatoes.
  4. Place them and almonds and 1 tbsp seeds in food processor and make smooth mix. Set aside.Wipe out pan.
  5. Heat again over med high and add 2 ancho chilies to it flattening them with spatula. Cook until blackened on both sides. [flip em] Repeast with rest.Now do the same with gaujillo chilies.
  6. Combine them with the boiling water in a medium bowl; let stand 30 minutes. Strain chiles through a sieve into a bowl, reserving 1/3 cup soaking liquid.
  7. Place the chiles, reserved liquid, garlic, oregano, cumin, and cloves in food processor; process until smooth.
  8. Heat oil in pan over medium-high heat.
  9. Add onion; saut 8 minutes or until browned.
  10. Place onion, 1 cup broth, cilantro, cocoa, cinnamon, and bread in food processor; process until smooth.Return onion mixture to pan.
  11. Add chile mixture; cook over medium heat 5 minutes. Stir in tomato mixture and 2 cups broth. Cook 30 minutes or until mixture is slightly thick. Stir in raisins, juice, sugar, and salt. Stir in tofu, and simmer 20 minutes.
  12. Heat tortillas according to package.Arrange about 1/3 cup mole down the center of each tortilla; roll up.
  13. Place rolled tortillas, seam-side down, on a platter. Top with any remaining mole, and sprinkle evenly with 1 1/2 teaspoons sesame seeds.

Nutrition Facts

Calories336kcal
Protein16.62%
Fat24.86%
Carbs58.52%

Properties

Glycemic Index
73.9
Glycemic Load
21.2
Inflammation Score
-9
Nutrition Score
19.513478330944%

Flavonoids

Cyanidin
0.09mg
Catechin
0.86mg
Epigallocatechin
0.1mg
Epicatechin
2.48mg
Eriodictyol
0.17mg
Hesperetin
0.68mg
Naringenin
0.51mg
Luteolin
0.01mg
Isorhamnetin
2.1mg
Kaempferol
0.34mg
Myricetin
0.15mg
Quercetin
9.01mg

Nutrients percent of daily need

Calories:336.16kcal
16.81%
Fat:9.86g
15.17%
Saturated Fat:1.31g
8.22%
Carbohydrates:52.21g
17.4%
Net Carbohydrates:43.9g
15.96%
Sugar:9.54g
10.6%
Cholesterol:0mg
0%
Sodium:570.84mg
24.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.83g
29.65%
Vitamin C:80.82mg
97.97%
Manganese:0.75mg
37.25%
Fiber:8.31g
33.25%
Phosphorus:268.14mg
26.81%
Vitamin B6:0.53mg
26.49%
Vitamin A:1230.8IU
24.62%
Calcium:228.3mg
22.83%
Magnesium:88.78mg
22.2%
Iron:3.63mg
20.16%
Copper:0.4mg
20.07%
Potassium:627.46mg
17.93%
Vitamin K:17.3µg
16.48%
Vitamin E:1.99mg
13.29%
Vitamin B1:0.2mg
13.13%
Vitamin B3:2.48mg
12.39%
Vitamin B2:0.18mg
10.86%
Folate:43.29µg
10.82%
Zinc:1.44mg
9.59%
Selenium:6.42µg
9.18%
Vitamin B5:0.35mg
3.49%
Source:Food.com