Holy tofu mole!
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Holy tofu mole!
  Tofu    Vegetarian  
Last updated 6/12/2012 12:51:50 AM. Recipe ID 13484. Report a problem with this recipe.
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      Title: Holy tofu mole!
 Categories: Vegetarian, Main dish
      Yield: 4 Servings
 
      1 sm Head of garlic
    1/2 ts Olive oil
      3    Fresh poblano chilies
           -OR- pasilla chilies
    1/2 c  Raw, shelled pumpking seeds
     10 oz Canned tomatillos; drained
    1/2 c  Fresh cilantro, chopped
    1/2 c  Chicken or vegetable stock
           -OR- Water
  1 1/2 lb Extra firm, low-fat tofu
    1/4 c  Tamari
      3 c  Cooked brown rice
 
  Preheat oven to 375 F.  Remove loose, papery skin from garlic and cut
  in half crosswise.  Rub cut surfaces with oliv ol. Wap garlic in foil
  and bake 35 to 40 minutes until garlic is soft. Set aside until cool
  enough to handle.  Squeze garlic cloves from their skins.
  
  Remove stems and seeds from chilies.  Roast chilies under broiler,
  turning frquntly, untl skin is evenly blistred and slightly charred.
  Place chiliesna apr agan lt oo. Remove skins from chilies and rinse.
  
  Toast pumpkin seeds in a large nonstick skillet over medium heat,
  shaking the pan often, until seeds have puffed, about 3 minutes. Do
  not brown.
  
  Transfer seeds to a small bowl, then set aside to cool.
  
  Grind pumpkin seeds to a fine meal in a food processor or blender. Add
  roasted garlic, chilies, tomatillos, peppers and cilantro and continue
  pureeing until smooth. Heat sauce in a medium skillet and add stock.
  Simmer
       10    minutes.
  
  Slice tofu 1/2-inch thick.  Brush tofu with tarmari and grill over hot
  coals or broil in oven, 5 minutes per side. Serve tofu on a bed of
  rice topped with mole sauce.
  
  Calories per serving: 497 Grams of fat: 17 Percent fat calories: 32
  Cholesterol: 0 mg Grams fiber: 8.4
  




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Recipe ID 13484 (Apr 03, 2005)

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