Tofu mole tacos with jicama, avocado and lime
Gluten Free, Vegetarian
Traditional Oaxacan moles can take hours to prepare, and can include more than a dozen ingredients. Our friends at Oaktown Spice Shop have made things simpler for us with their custom mole poblano blend, which includes dried chilies and sweet spices such as cinnamon and cocoa. The mix provides deep, long-cooked flavor after just a few minutes on the stove.
- ¾ pound Hodo Soy firm tofu
- 1½ tablespoons Oaktown Spice Shop mole poblano
- 4 scallions
- 1 tablespoon tomato paste
- 6 ounces jicama
- 1 lime
- 1 avocado
- 2 ounces French breakfast radishes
- 2 ounces pickled jalapeños (optional)
- Fresh cilantro
- 6 Mi Rancho corn tortillas
- ¼ cup Greek yogurt
Cook the tofu
- In a mixing bowl, crumble the tofu into small pieces. Add the mole poblano and season to taste with salt.
- Thinly slice the white and light green parts of the scallions.
Prep the jicama
- Peel the jicama and cut into thin strips.
- Cut the lime in half; juice 1 half and cut the other into wedges.
Prep the remaining vegetables
- Peel, pit, and thinly slice the avocado.
- Cut the radishes lengthwise into quarters.
- Cut the jalapeños in half lengthwise, if using.
- Coarsely chop the cilantro.
Heat the tortillas
Nutrition per serving: Calories: 690, Protein: 28 g, Total Fat: 38 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Carbohydrates: 66 g, Fiber: 23 g, Added Sugar: 0 g, Sodium: 440 mg
Contains: soy, milk