TOFU MOLE ENCHILADAS
Make and share this Tofu Mole Enchiladas recipe from Food.com.
Provided by That is Dr House to
Categories Soy/Tofu
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Tortillas should be six inch size. Use cast iron.
- Heat skillet over med heat and add garlic and tomatoes. Cook 15 minutes turning frequently or until tomatoesa are blackened. Remove and cool slightly. Peel garlic. peel and core tomatoes. Place them and almonds and 1 tbsp seeds in food processor and make smooth mix. Set aside.
- Wipe out pan. 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.
- 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.
- Place the chiles, reserved liquid, garlic, oregano, cumin, and cloves in food processor; process until smooth.
- Heat oil in pan over medium-high heat. Add onion; sauté 8 minutes or until browned. Place onion, 1 cup broth, cilantro, cocoa, cinnamon, and bread in food processor; process until smooth.
- Return onion mixture to pan. 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.
- Heat tortillas according to package.
- Arrange about 1/3 cup mole down the center of each tortilla; roll up. 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 : Calories 258, Fat 6.4, SaturatedFat 0.9, Sodium 212.5, Carbohydrate 48.3, Fiber 8.3, Sugar 11.5, Protein 7.1
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Charles Muya
[email protected]These enchiladas were a bit too spicy for me, but I still enjoyed them. I think I would have liked them more if I had used a milder mole sauce.
Mamun Gamar
[email protected]I'm not a fan of mole sauce, but I really enjoyed these enchiladas. The tofu was cooked perfectly and the other flavors were really good.
Tlaki Mathebula
[email protected]These enchiladas are so delicious and easy to make. I will definitely be making them again.
Daria nituica
[email protected]I made these enchiladas for my family and they loved them! Even my picky kids ate them up.
S Williams
[email protected]I'm a vegetarian and I'm always looking for new tofu recipes. These enchiladas are a great addition to my repertoire.
Eze Vitus
[email protected]These enchiladas are my go-to recipe for a quick and easy weeknight meal.
Salfy
[email protected]I've made these enchiladas several times and they're always a hit. I love the combination of flavors and textures.
Aman Ullah awan Awan
[email protected]I'm not sure what I did wrong, but my enchiladas didn't turn out very well. The mole sauce was too thick and the tofu was dry.
Nabina Bantawa rai
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them more if the mole sauce had been spicier.
Charles Webber
[email protected]I'm not a big fan of tofu, but I really enjoyed these enchiladas. The mole sauce was amazing.
Mohamed Alsafe
[email protected]The mole sauce was a bit too spicy for me, but the rest of the enchiladas were great.
Jamal bukhari
[email protected]These enchiladas were so easy to make and they turned out so well! I will definitely be making them again.
Shawon Mahmud
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
dipu dipu
[email protected]The tofu mole enchiladas were delicious! I loved the combination of flavors and textures. The mole sauce was especially good.
Nozinhle Queen
[email protected]These tofu mole enchiladas were a hit with my family! The mole sauce was rich and flavorful, and the tofu was perfectly cooked. I will definitely be making this recipe again.