Yield: 4 servings
|1 small||Head of garlic|
|½ teaspoon||Olive oil|
|3 \N||Fresh poblano chilies OR- pasilla chilies|
|½ cup||Raw, shelled pumpking seeds|
|10 ounces||Canned tomatillos; drained|
|½ cup||Fresh cilantro, chopped|
|½ cup||Chicken or vegetable stock OR- Water|
|1½ pounds||Extra firm, low-fat tofu|
|3 cups||Cooked brown rice|
Preheat oven to 375 F. Remove loose, papery skin from garlic and cut in half crosswise. Rub cut surfaces with olive oil. Wrap garlic in foil and bake 35 to 40 minutes until garlic is soft. Set aside until cool enough to handle. Squeeze garlic cloves from their skins.
Remove stems and seeds from chilies. Roast chilies under broiler, turning frequently, until skin is evenly blistered and slightly charred. Place chilies in a paper bag and let cool. Remove skins from chilies and rinse.
Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes. Do not brown.
Transfer seeds to a small bowl, then set aside to cool.
Grind pumpkin seeds to a fine meal in a food processor or blender.
Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth. Heat sauce in a medium skillet and add stock. Simmer 10 minutes.
Slice tofu ½-inch thick. Brush tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side. Serve tofu on a bed of rice topped with mole sauce.
Calories per serving: 497 Grams of fat: 17 Percent fat calories: 32 Cholesterol: 0 mg Grams fiber: 8⅖ Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias