Tofu Enchiladas with Sweet Potato in Mole Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tofu and sweet potato enchiladas wrapped in corn tortillas and smothered in a rich mole sauce with chocolate, spices, and peanut butter. A vegetarian take on a Mexican classic that's hearty and aromatic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tbsp coconut oil
- 2 medium onions (chopped)
- 2 cloves garlic (minced)
- 1/4 cup chili powder
- 2 tbsp brown sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp chili powder
- 1/8 tsp ground cloves
- 1 15.5 oz can diced tomatoes
- 3 tbsp cocoa powder
- 3 tbsp natural creamy peanut butter
- 2 cups vegetable broth
- 2 large sweet potatoes (baked or microwaved until tender)
- 1 tbsp coconut oil
- 1 clove garlic (minced)
- 1 1/2 tsp ground cumin
- 1 12 oz package extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained and cut into 1/2-inch cubes
- 1/2 tsp salt
- 1/4 cup cilantro (chopped, plus additional for garnish)
- 16 corn tortillas (warmed)
- 1 cup Monterey jack cheese (shredded, or crumbled queso fresco)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 653mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 331mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.