Happy Snow Day! I’ve been enjoying a productive day indoors cleaning, organizing, and doing a thousand loads of laundry while the snow rages outside. I even got in a workout courtesy of YouTube. Tabata workouts are great to do when you don’t have access to the gym. No equiment required!
I have also been enjoying leftovers for the past couple days of the Sweet Potato & Tofu Enchiladas with Mole Sauce that I made on Sunday night. This recipe makes about 8 servings and since my boyfriend is away at a conference for the week, I get to eat ALL the leftovers. This is basically the best thing ever.
While it’s great that this recipe leaves you with a plethora of leftovers, I must admit it was the most involved recipe I’ve ever made. It actually took me over 2 hours to make. With better planning though, it should take closer to an hour and a half. Follow my instructions below and you should be set!
If you are going to make this, make it on a Sunday night when you’ve got time to kill and enjoy the leftovers all week!
Preheat the oven to 400 and poke a few holes in 2-3 sweet potatoes. Place in the oven for about an hour.
Set out your tofu to press for about 30 minutes.
Next, to make your mole sauce, chop up your onion and garlic.
Heat coconut oil in a large pot over medium heat and add onions. Cook for 10-12 minutes, stirring. Meanwhile, get out the remaining ingredients for the sauce.
Add the garlic along with chili powder, brown sugar, cinnamon, chipotle chili powder, and cloves. Stir and cook for another minute.
Add tomatoes, cocoa powder, peanut butter, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Stir every few minutes or so and turn off heat when done.
Once the sauce has cooled a bit, blend until smooth with an immersion blender (or transfer to a regular blender).
Once the tofu is done pressing, cut into small cubes.
Heat more coconut oil in a skillet and add garlic and cumin. Cook for 30 seconds, stirring constantly.
Add the diced tofu and stir to coat with cumin. Cook for about 5 minutes per side, until golden brown.
Around this time, the sweet potatoes should be done cooking. Remove from oven and reset heat to 350.
Scoop flesh from sweet potatoes (about 2 1/2-3 cups) into a bowl and mash with a fork. (I used flesh from 2 1/2 potatoes.)
Chop up about 1/4 cup of cilantro and add to sweet potatoes. Add cooked tofu as well.
Mix together well.
Ladle just over half the mole sauce into the bottom of a 9×13 casserole dish.
Heat up about 5 tortillas at a time in the microwave. Cover the stack with a damp paper towel and microwave for about 30 seconds. Place a few spoonfuls of sweet potato mixture in each tortilla and place seam side down in the casserole dish.
Repeat with remaining tortillas until all 16 are in the casserole dish.
**Note that I didn’t have enough mixture to fill the last tortilla so I only made 15. Also, some of mine tore as I chose to heat all 15 tortillas before I started adding mixture, so they cooled down again. That is why I recommend heating and filling 5 at a time. **
Cover with remaining mole sauce and 1 cup of jack cheese. (I used a Mexican blend of cheeses.)
Place in the oven for 20 minutes.
Eat ALL the enchiladas!!!
Here is the recipe, modified from Oh My Veggies:
- 1 tablespoon coconut oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1/4 cup chili powder
- 2 tablespoons brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon chipotle chili powder
- 1/8 teaspoon ground cloves
- 1 (15.5-ounce) can diced tomatoes
- 3 tablespoons cocoa powder
- 3 tablespoons natural creamy peanut butter
- 2 cups vegetable broth
- 2-3 sweet potatoes (2 if large, 3 if medium)
- 1 tablespoon coconut oil
- 1 clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 14-16oz package of extra firm tofu
- 1/4 cup chopped cilantro
- 16 corn tortillas
- 1 cup shredded Monterey jack cheese or crumbled queso fresco
1. Preheat oven to 400. Place sweet potatoes on a baking sheet and prick each one with a fork a few times. Bake in oven for about an hour.
2. Line cutting board with paper towels and place tofu block on top. Place more paper towels on top, another cutting board, and a heavy book (or cans) on top. Press for at least 30 minutes.
3. Chop up onions and garlic and get out remaining ingredients for mole sauce.
4. Heat the coconut oil in large stockpot over medium heat. Add the onions and cook about 12 minutes, or until lightly browned.
5. Add the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute more, or until fragrant, stirring constantly.
6. Add the tomatoes, cocoa powder, peanut butter and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
7. Allow to cool slightly and then puree with an immersion blender or transfer to a blender and blend until smooth. Set aside.
8. Cut tofu into half inch cubes.
9. Heat the coconut oil in a medium skillet over medium-high heat. Add the garlic and cumin and cook 30 seconds, stirring constantly.
10. Add the diced tofu and stir to coat with cumin. Cook about 10 minutes (5 minutes per side) or until golden and crispy, stirring occasionally.
11. At this point, the sweet potatoes should be done cooking. Rmove from oven and reduce heat to 350. Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them.
12. Chop up cilantro and add it to the sweet potatoes along with the tofu. Mix together well.
13. Ladle enough mole sauce into the bottom of a greased 9 x 13 glass baking dish to cover it entirely.
14. Heat tortillas in microwave, a stack of 5 at a time, for 30 seconds, covered with a damp paper towel.
15. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Repeat with remaining tortillas until all 16 are in dish.
16. Top with the remaining mole sauce and cheese.
17. Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with additional cilantro leaves, if desired.