Chocolate Smoky Tofu Mole in Tacos with Grilled Calçots

Name: Chocolate Smoky Tofu Mole in Tacos with Grilled Calçots
Yield: Serves 4 to 8
Ingredients: ½ tsp ground cinnamon ¼ tsp ground allspice; 3 garlic cloves, minced; A fistful of alfalfa sprouts; 2 Tbsp vegetable bouillon powder; Slices of avocado; 2½ Tbsp olive oil; 1 onion, diced; Lime wedges; 8¾ oz [350 g] whole tomatoes; Sprigs of cilantro; 2 dried chipotle chilies; 2 dried ancho chilies; Sea salt; 14 corn tortillas; 1 pack of calçots, young leeks or scallions, trimmed; 14 oz [400 g] firm smoked tofu, drained and cut into 1-in [2.5-cm] cubes; 2 Tbsp strong agave nectar; 1 tsp ground cumin; 1¾ cups [170 g] blanched or ground almonds; Generous 2 oz [60 g] vegan dark chocolate

Preparation info

Serves
4 to 8

Difficulty
Medium

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

In Oaxaca, they have all kinds of mole, a kind of paste or thick sauce—yellow, green, red—but a chocolate mole is one of the most unique. This chocolate mole with smoked tofu is as satisfying as any meat dish. Calçots are a Catalan dish of very young leeks simply broiled, slightly blackened and dressed with olive oil. A great combo for tacos. The typically Oaxacan sauce will make double the amount you need for the tofu, so either freeze half, or if you have more guests, double