Sweet Potato & Tofu Mole Enchiladas

Ingredients

• Coconut oil

  3 tbsp or 41g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chili powder

  Spices

  ¼ cup or 30g

• Brown sugar

  2 tbsp or 18g

• Cinnamon

  Spices, ground

  ¾ tsp or 2g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Cocoa

  Dry powder, unsweetened

  3 tbsp or 16g

• Peanut butter

  Smooth style, with salt

  3 tbsp or 48g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  12 oz or 340g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Tortillas

  Ready-to-bake or -fry, corn

  16 tortilla or 384g

Directions

1. Heat two-thirds of coconut oil in a large stockpot over medium heat.
2. Add chopped onions and cook for about 12 minutes until lightly browned. Stir in two-thirds of the minced garlic, chili powder, brown sugar, cinnamon, and ground cloves, cooking for 1 more minute until fragrant.
3. Add tomatoes, cocoa powder, peanut butter, and vegetable broth. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Allow to cool slightly, then blend until smooth. Set aside.
4. Preheat oven to 350°F.
5. In a medium skillet, heat the remaining coconut oil over medium-high heat. Add the remaining garlic and cumin, cooking for 30 seconds. Add diced tofu and cook for about 10 minutes until golden and crispy. Season with salt.
6. Pierce sweet potatoes with a fork and microwave for 7-10 minutes until soft. Scoop out the insides into a bowl and mash with a fork. Fold in cilantro and tofu.
7. Spread enough mole sauce on the bottom of a greased 9x13 inch baking dish to cover it. Divide sweet potato mixture among tortillas, roll them up, and place seam-side down in the dish. Top with remaining mole sauce and bake for 20 minutes until heated through.
8. Serve garnished with cilantro if desired.

Similar Foods

• Tofu Scramble with Sweet Potato & Greens
• Mustard-Crusted Tofu with Kale and Sweet Potato
• Roasted Veggie Enchilada Casserole