Ingredients

4 Servings

Produce

  • Fresh White Cauliflower 1 head

  • Garlic Cloves 6

  • Ancho Pepper 1

  • Garden Fresh Thyme 5/8 bunch

  • Fresh Roma Tomatoes 3

  • Serrano Pepper 1

  • White Onion 1

Canned/Bottled Goods

  • Chipotle Pepper 1

  • Vegetable Stock 1 cup

Nuts & Seeds

  • White Sesame Seeds 2 Tbsp

Packaged Products

  • Extra Firm Tofu 2 packages

  • Mexican Chocolate 1/2 block

  • Seedless Golden Raisins 2 Tbsp

Spices

  • Kosher Salt 2 1/2 tsp

  • Cinnamon Stick 1/2

  • Dried Oregano 1/2 Tbsp

Dry Goods

  • Dry Roasted Unsalted Almonds 2 Tbsp

  • New Mexico Pepper 1

  • Long Grain Brown Rice 2/3 cup

Pantry

  • Olive Oil 1/3 cup

  • Black Pepper 1 3/4 tsp

  • Water 1 1/3 cups

Preparation

  1. Boil Water

    Combine all ingredients in a large pot and bring to boil.

    • 1/2 tsp Kosher Salt
    • 1 1/3 cups Water
    • 1 pinch Black Pepper
    • 1/2 bunch Garden Fresh Thyme
    • 2 , smashed Garlic Cloves
  2. Flavor Creation

    Add all ingredients to a dry skillet, stirring & tossing frequently, over medium heat until toasted, about 2 minutes.

    • 1 , hand torn Chipotle Pepper
    • 2 Tbsp Dry Roasted Unsalted Almonds
    • 1/2 Tbsp Black Pepper
    • 2 Tbsp White Sesame Seeds
    • 1 , hand torn Ancho Pepper
    • 1 , hand torn New Mexico Pepper
  3. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 2/3 cup Long Grain Brown Rice
  4. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  5. Flavor Creation Cont.

    Saute tomato, pepper, onion, & garlic in olive oil until lightly browned, about 4 minutes. Add in toasted chili mixture & golden raisins.

    • 3 , quartered Fresh Roma Tomatoes
    • 2 Tbsp Olive Oil
    • 1 , diced Serrano Pepper
    • 1 , diced White Onion
    • 2 , minced Garlic Cloves
    • 2 Tbsp Seedless Golden Raisins
  6. Flavor Creation Cont.

    Add ingredients to sauce mixture & stir. Simmer for 10 - 15 minutes. Transfer mole mixture to blender & blend/pulse until smooth. Season to taste.

    • 1/2 tsp , to taste Kosher Salt
    • 1 cup Vegetable Stock
    • 2 sprigs Garden Fresh Thyme
    • 1/2 Tbsp Dried Oregano
    • 1/2 block , chopped Mexican Chocolate
    • 1/2 Cinnamon Stick
  7. Bake Tofu

    Drain tofu and pat dry. Season. Bake for 22 - 28 minutes.

    • 1 pinch Black Pepper
    • 2 packages , halved Extra Firm Tofu
    • 1 1/2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
  8. Cook Cauliflower

    Toss or coat cauliflower & garlic with olive oil. Season with salt. Bake for 25 minutes.

    • 1 head , small florets Fresh White Cauliflower
    • 2 Tbsp Olive Oil
    • 1/2 tsp Kosher Salt
    • 2 , sliced Garlic Cloves
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 680 kcal  
Total Fat 39 g 50%
Total Saturated Fat 8 g 40%
Unsaturated Fat 31 g  
Low Cholesterol < 5 mg 1%
Sodium 1600 mg 70%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 12 g 42%
Sugars Total 15 g  
Good Source: Protein 31 g 62%
Good Source: Vitamin C 84 mg 90%
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By Innit Culinary Team