Roasted tofu is drenched in a rich, complex mole made from red chile, sesame, and cocoa, then served with tomato-simmered Mexican rice. Crunchy salted pumpkin seeds and fresh cilantro add texture and contrast in this plant-based twist on a celebratory classic.
Nutritional facts
Protein
33g
Carbs
55g
Calories
690kcal
Fat
37g
Ingredients
Tofu, Long Grain White Rice, Red Mole Paste, Tomato Sauce, Green Peas, Carrots, Extra Virgin Olive Oil, Pumpkin Seeds, Vegetable Base, Kosher Salt, Garlic, Cumin
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!
