Sheet Pan Mole Poblano Tofu with Cauliflower
Sheet Pan Mole Poblano Tofu with Cauliflower
Author:
By Micah Siva (@noshwithmicah)
Servings
4
Oaktown’s Mole Poblano, a blend of chiles, masa harina, cocoa powder and spices, serves as the foundation of a rich, slightly spicy mole sauce to drizzle over your roasted tofu and vegetables. For extra spice, we like to toss our vegetables in the seasoning before roasting. A simple, weeknight worthy meal! Hint: this makes more sauce than you need, so freeze it for a simple meal solution!
Ingredients
-
1, 400g block extra firm tofu, cut into ½ inch slabs
- 1 head cauliflower, cut into florets
- 2 sweet potatoes, cut into ½ inch wedges
- 1 pint cherry tomatoes
- 1 red onion, cut into 1/8ths
- 2 tablespoons extra virgin olive oil
-
1 tablespoon Oaktown Spice Shop Mole Poblano
- Salt and pepper, to taste
Sauce:
-
2 tablespoons extra virgin olive oil
- ¼ white onion, roughly chopped
- 3 tablespoons peanuts, unsalted
-
1 tablespoon raisins
-
¼ cup Oaktown Spice Shop Mole Poblano
- 1 medium tomato, quartered
- 2 cups vegetable stock
To serve:
- Rice
- Avocado
- Cilantro
- Lime wedges
Directions
Preheat the oven to 400F.
On a large baking tray, arrange the tofu, cauliflower florets, sweet potatoes, cherry tomatoes, and red onions in a single layer. (A little pile-up is ok, but if it doesn’t fit, it’s ok to divide into two baking sheets.)
- Drizzle with olive oil, and sprinkle the Oaktown Spice Shop Mole Poblano overtop. Season with salt and pepper. Roast for 30 to 40 minutes, or until the vegetables and tofu are golden brown.
- While the vegetables are cooking, make the sauce:
In a small saucepan, heat the oil over medium heat. Add the onion, and cook for 6 to 8 minutes until soft. Add the peanuts, raisins, Oaktown Spice Shop Mole Poblano, tomato and vegetable stock. Bring to a boil, and simmer for 15 minutes. Transfer to a blender or use an immersion blender to blend until smooth. Return the pureed sauce to the pan and let simmer for an additional 10 minutes. Season with salt and pepper, to taste.
Once the vegetables are cooked, drizzle them with the mole sauce. Note, this will make approximately 1.5 cups sauce. Freeze the remainder for an easy addition to your next meal.
- Serve over a bed of rice, and top with sliced avocado, fresh cilantro and lime wedges.
