I’m a big fan of mole. I had my first taste of it at Guelaguetza in West LA. Ever since then, I’ve always wanted to try making it from scratch. This didn’t exactly turn out to be “mole” enough, but it was still a good dinner. The potatoes were unnecessary. Next time, we’d go without them.


Tofu Mole
2 cups cubed tofu
2 ancho chiles, toasted
4 cups diced tomatoes
1/2 cup olive oil
2 cups diced onion
2 tbs garlic
1 bay leaf
1 tsp cinnamon
1 tsp black pepper
3 bell peppers, diced
1/2 cup sliced almonds
1/4 cup raisins
1/2 cup olives
2 tbs capers
2 tbs chopped parsley
1/2 cup chopped dark chocolate
2 cups diced cooked potatoes

Remove the stems and seeds from the ancho chiles and soak in hot water for 10 minutes. Drain chiles and puree with tomatoes in a blender.

Heat the oil in a dutch oven. Add the onion and garlic and saute until transparent, 6 to 8 minutes. Add the chile/tomato puree and cook over low heat, stirring occasionally, until mixture thickens, 5 to 6 minutes.

Add the tofu, bay leaf, cinnamon, black pepper, bell peppers, almonds, raisins, olives, capers, and parsley. Cook over medium heat for 10 minutes, stirring occasionally. Add potatoes and chocolate, cover, and cook until heated through, about 12 minutes.

Serve with rice.