Tofu mole tacos

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tofu mole tacos

Tofu mole tacos

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 730 Calories/Serving

30 Minutes

Traditional Oaxacan moles can take hours to prepare and can include more than a dozen ingredients. Our friends at Oaktown Spice have made things a little simpler for us with their custom blend of dried chilies and sweet spices such as cinnamon and cocoa. The result is deep, long-cooked flavor after just a few minutes on the stove.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 12 ounces Hodo Soy braised tofu
  • 2 tablespoons Oaktown Spice mole poblano spice
  • 1 tablespoon tomato paste
  • 4 scallions
  • 6 ounces jicama
  • 1 lime
  • 2 ounces French breakfast radishes
  • 2 ounces pickled jalapeños
  • 1 avocado
  • Small bunch cilantro 6 corn tortillas
  • ¼ cup sour cream

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the tofu

In a mixing bowl, crumble the tofu into small pieces. Season with the mole spice and salt to taste. In a 12-inch frying pan over medium heat, warm 2 teaspoons oil until hot but not smoking. Add the tofu and cook until starting to brown, about 5 minutes. Add 1 cup water to the pan along with the tomato paste and continue cooking, stirring occasionally until most of the water has evaporated, about 10 minutes longer. While the tofu cooks, slice the scallions. When the tofu has finished cooking, remove from the heat and stir in the scallions.


Prep the vegetables; warm the tortillas

Peel the jicama and cut into strips. Squeeze half the lime over the jicama. Cut the other half of the lime into wedges. Cut the radishes lengthwise into strips. Halve the jalapeños. Peel and slice the avocado. Rinse, dry, and chop the cilantro. In a dry frying pan over medium heat, warm the Mi Rancho tortillas, about 3 minutes on each side.


Spoon the tofu on to the tortillas and serve with the jicama, radishes, avocado, jalapeños, and sour cream.