Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole

Name: Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 3 allspice berries (or 1/4 tsp. ground); 1 teaspoons ancho chile powder *(optional–use if New Mexico chile is used above); 3 black peppercorns (or 1/8 tsp. ground pepper); 1 dried Ancho or New Mexico* chile pepper; 1 to 1 chipotle chile canned in adobo; 1 cinnamon stick, broken into pieces (or 1/2 tsp. ground); 237 milliliters diced fire roasted tomatoes; 1 slice whole wheat or French bread (or gluten-free bread), torn in pieces; 3 cloves garlic, minced; 1 onion, chopped; 79 milliliters natural peanut butter (or 1/2 cup roasted peanuts); 397 grams reduced fat tofu, frozen for at least 24 hours and defrosted; 1 teaspoons salt; 1 teaspoon sugar (optional); 355 milliliters hot vegetable broth

Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole might be just the side dish you are searching for. This vegetarian recipe serves 6. One portion of this dish contains roughly 8g of protein, 9g of fat, and a total of 178 calories. If you have tomatoes, new mexico* chile pepper, vegetable broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Cut the dried pepper in half and remove the seeds and stem. Chop it into small pieces and put them in a bowl. Cover with 1/2 cup of the vegetable broth and set aside to soften for about 1/2 an hour.

Ingredients you will need

Vegetable Broth

Pepper

Seeds

Equipment you will use

Bowl

Place the spices in a spice or coffee grinder and grind to a powder. (If you don’t have whole spices, use ground ones in the amount specified and mix them in a small bowl.) In a small skillet, saute the onion until it begins to brown, about 5 to 10 minutes.

Ingredients you will need

Coffee

Spices

Onion

Equipment you will use

Frying Pan

Bowl

Add the garlic and cook for one minute more.

Ingredients you will need

Garlic

Transfer the onion-garlic mixture, ground spices, chile pepper and its broth, tomatoes, and remaining broth to the blender.

Ingredients you will need

Chili Pepper

Tomato

Garlic

Spices

Broth

Onion

Equipment you will use

Blender

Add the salt, ancho chile powder (optional), peanut butter, bread, and chipotle pepper. Blend until the mixture is nearly smooth.

Ingredients you will need

Ancho Chili Powder

Chipotle Chiles

Peanut Butter

Bread

Salt

Cut the tofu into slices about 3/4 to 1 inch thick. Squeeze each slice between the palms of your hands until all the water is removed.

Ingredients you will need

Water

Tofu

Cut the slices into cubes. Spray the bottom of the slow cooker with non-stick spray.

Equipment you will use

Slow Cooker

Spread the tofu, tempeh, and squash on the bottom of the cooker and pour the blender contents over them. Stir to make sure sauce covers all surfaces. Cover tightly and cook on low for 3-6 hours, until sauce is thick and squash is tender. Before serving, check sauce and stir in the sugar, if you like, and salt to taste.

Ingredients you will need

Sauce