Thursday, July 5, 2018

#198 The Case of Holy Mole Tofu

Warning: I'm a bit of a rebel in the way I prepare tofu. In order to give it a chewy texture that resembles meat, most people recommend letting tofu stand, wrapped in a clean tea towel, with something heavy on top of it to press out some of the water before cooking. Then they sauté it in oil to crisp up the outside. I don't try to enhance the "meatiness" of tofu. I like its firm custard texture just the way it is.

1 onion, chopped
1 tablespoon olive oil
3 cloves garlic, chopped
2 tablespoons chilli powder
1 teaspoon cumin seeds
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 19-oz can diced tomatoes
1 red pepper, chopped
1 chilli, chopped
1 jalapeño, chopped
1-1/4 cups water
1-1/4 rounded teaspoons (for 1-1/4 cups) vegetable bouillon powder
2 oz unsweetened chocolate, chopped
1 tablespoon raw agave syrup
3 tablespoons crunchy almond butter
1-1/2 lb firm tofu (slice horizontally through the thickness of the tofu, then cut in triangles)

In a non-stick frying pan, sauté the onion in the olive oil for about 5 min or until the onion is translucent.

Add the garlic and spices and cook for a couple more min.

Stir in the tomatoes, red pepper, chilli, jalapeño, water, vegetable bouillon powder, chocolate and agave syrup. Cover and simmer for 10 min.


Return to the pan and stir in the crunchy almond butter. Add the tofu, turning to coat. Simmer, stirring, for 3 min.

Serves 4.



  1. Yum, that looks delicious! It is making me hungry just looking at it. And I just had dinner....

    1. Thanks a bunch, Sara! I wish your profile picture (my other lovely commenters' pics and mine too) showed up here. What's going on, Blogger?

  2. Replies
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