Tofu Chorizo Enchiladas with Vegan Mole Sauce

Growing up, we used to frequent a Mexican restaurant in town.  A few times, I was granted permission to order an enchilada a la carte with my meal.  The most memorable part of the enchilada was the mole sauce.  It was earthy and yet, tangy and slightly spicy.  I loved it.  I remember learning that one of the principle ingredients was chocolate, and having my little mind blown.  So smart, so delicious, so perfect.

Ancho chiles are dried poblanos.  They are very mild, and taste a bit like raisins.  They are often used in mole sauces, adobo, and tamales. In today’s recipe, ancho chiles, raisins, cacao powder, almond butter, tahini, garlic, cinnamon, coriander and cumin create a rich mole sauce.  Fresh oregano, ancho chiles, red miso, apple cider vinegar and a blend of spices creates a flavorful tofu chorizo.  Combined with potatoes, greens and vegan shredded cheese, this is a rich, delicious enchilada bake for the whole family.

This is definitely an inspired recipe–loaded with vegan artistic liberties.  While there are Mexican chorizos, chorizo is Spanish.  Tahini is a Middle Eastern sauce that’s been around for several thousand years.  And tofu started with the Han dynasty in China about 2,000 years ago.   Together, they are harmonious, and create a dish that’s memorable and flavorful, even if this is not an authentic recipe passed down from one generation to the next.

Tofu Chorizo Potato Enchiladas with Vegan Mole Sauce


1 14 ounce extra firm tofu, pressed

2 ancho chiles

1 ½ Tbsp fresh oregano

1 tsp cumin

1 tsp coriander

½ tsp smoked paprika

¼ tsp ground cloves

3 garlic cloves

2 Tbsp apple cider vinegar

2 Tbsp olive oil

½ tsp red miso

¾ cup hot water


2 Tbsp olive oil

1 medium onion, chopped

3-4 garlic cloves, coarsely chopped

1 cup cherry tomatoes

½ tsp cinnamon

1 tsp cumin

1 tsp coriander

½ tsp black pepper

1-2 ancho chiles

½ cup almond butter

¼ cup raisins

2 Tbsp tahini

2 cups broth (fake chicken or vegetable)

3 Tbsp cacao powder

1 tsp crushed red pepper (optional)


1-2 red potatoes, cut into small cubes

2 Tbsp olive oil

2 cups greens of your choice (spinach, chard, kale, etc)

Juice of 1 lime

½ cup fresh cilantro

4 scallions, chopped

6-8 yellow corn tortillas

2 cups vegan shredded cheese

vegan sour cream, optional (to serve)

1. Crumble tofu into a bowl.  Put everything listed under “Chorizo” except the tofu and crushed red pepper in a blender or food processor and blend until smooth.  Pour the sauce over the tofu, and stir to combine. Sometimes, ancho chiles are hot and sometimes, they are not at all.  Taste, and adjust seasonings (add the crushed red pepper, if you think it needs some heat).  Set aside.

2. In a deep, heavy pot or dutch oven, heat olive oil and add onions and garlic over medium-low heat.  Sauté for a 5 minutes or until transparent.  Add spices and cherry tomatoes and sauté 5 more minutes over low heat.  Bust tomatoes with the back of your spoon until they explode and smash up.  Add broth, chiles, raisins, almond butter, tahini and cacao powder.  Cover with lid and simmer for 40 minutes over low heat.  Stir every 10-20 minutes to make sure it is not sticking.  Add more water, if it gets too thick.

3. In a skillet, heat 2 Tbsp olive oil with red potatoes over medium heat.  Fry potatoes to the level of browning and crispness that you prefer.  Remove from heat and stir in greens, cilantro, salt, lime juice, and scallions.  Taste and adjust seasonings. Set aside.

4. Preheat oven to 400 F.  Remove mole sauce from heat.  Use an immersion blender or dump the mole sauce into a blender or food processor.  Blend until smooth.  Taste and adjust seasonings.

5. Spread ½ cup mole sauce over the bottom of a 7″ X 11″ inch pan.  Fill a yellow tortilla with vegan cheese, potato-greens filling, and tofu chorizo.  Roll and place seam down in the pan.  Repeat until the pan is filled.  Cover with remaining cheese and then, pour the rest of the mole over the top.  Cover with foil, and bake at 400 F for 25-30 minutes.  Serve immediately.  Top with vegan sour cream, fresh cilantro and scallions.

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