Tofu mole tacos with jicama, avocado and lime

Gluten Free, Vegetarian

2 Servings, 690 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 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.
In a pan over medium heat, warm 2 teaspoons oil until hot but not smoking. Add the tofu and cook, stirring occasionally, until starting to brown, 5 to 6 minutes. Stir in the tomato paste and 1 cup water and cook, stirring occasionally, until most of the water has evaporated, 10 to 12 minutes. Remove from the heat, stir in the scallions, and season to taste with salt and pepper. While the tofu cooks, prep the jicama and remaining vegetables.


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.
In a bowl, toss the jicama with the lime juice and let stand.


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

On the stovetop directly over a flame, or in a dry pan, warm each tortilla until just pliable, about 30 seconds per side.



Transfer the tortillas to individual plates. Spoon in the tofu, then top with the jicama, avocado, radishes, and as much of the jalapeños as you like. Dollop with the yogurt, garnish with the cilantro and serve with the lime wedges on the side.


Chef's tip

If you need to keep the tortillas hot, wrap them in a damp towel after you have heated them. They’ll stay warm and pliable while you get the rest of the meal on the table.

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

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