Roasted tofu is drenched in a rich, complex mole made from red chile, sesame, and cocoa, then served with tomato-simmered Mexican rice. Fresh cilantro add contrast in this plant-based twist on a celebratory classic.
Nutritional facts
Protein
29g
Carbs
53g
Calories
600kcal
Fat
29g
Ingredients
Tofu, Long Grain White Rice, Red Mole Paste, Tomato Sauce, Green Peas, Carrots, Extra Virgin Olive Oil, Vegetable Base, Cilantro, Garlic, Kosher Salt, Cumin, Cayenne Powder
did not have any hints of mole. was not able to finish
Pamela · 03/15/26
I don’t normally like tofu, but this was delicious!
Reine · 03/15/26
Danni · 03/13/26
Pam · 03/10/26
Nicole · 03/10/26
It tastes great I wish it was one compartment so the rice can soak up the mole flavor as it is warmed up and that it has more sauces. I mix them up or cut back on the rice for a lower carb.
Teresa · 03/08/26
Tried it for a second time to see if my opinion change but the mole sauce is just not my favorite. Love the rice, tofu, and pumpkin seeds, but the sauce is heavy and not my preference for a mole sauce
Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
