Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Head of garlic 1/2 c Fresh cilantro, chopped
1/2 ts Olive oil 1/2 c Chicken or vegetable stock
3 Fresh poblano chilies -OR- Water
-OR- pasilla chilies 1 1/2 lb Extra firm, low-fat tofu
1/2 c Raw, shelled pumpking seeds 1/4 c Tamari
10 oz Canned tomatillos; drained 3 c 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 1/2-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: 8.4

Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias

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