1 sm Garlic head
1/2 ts Olive oil
3 Fresh poblano chilies or
-pasilla chilies
1/2 c Raw, shelled pumpkin seeds
10 oz Can tomatillos; drained
1/2 c Fresh cilantro; chopped
1/2 c Chicken or vegetable stock,
-or water
1 1/2 lb Extra firm, low-fat tofu
1/4 c Tamari
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 frequntly, until skin is evenly blisterd and slightly
charred. Place chilies in a paperr 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" 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.
Per serving: 497 calories, 17 g fat (32% cal from fat),
0 mg cholesterol, 8.4 g fiber
