Mole Spice Crusted Tofu Recipe
root vegetable purple potato cauliflower black bean hash, cabbage escovitch, salsa macha
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Ingredients
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Tofu and Mole Spice Crust
Root Vegetable Hash
Cabbage Escovitch
Salsa Macha
Method
Preparing the Tofu
Press the Tofu
Press the tofu for about 30 minutes to remove excess moisture. Then cut into slices or cubes.
Cook the Tofu
Heat a non-stick skillet over medium heat and cook the tofu for about 5-7 minutes on each side until golden brown.
Making the Root Vegetable Hash
Prepare the Vegetables
Dice the purple potatoes and cauliflower into small pieces.
Cook the Hash
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add potatoes and cook for about 10 minutes, stirring occasionally.
Add Cauliflower and Beans
Add cauliflower, black beans, cumin, salt, and pepper. Cook for another 5-7 minutes until vegetables are tender.
Preparing the Cabbage Escovitch
Combine Ingredients
In a bowl, mix shredded cabbage, julienned carrot, apple cider vinegar, sugar, salt, black peppercorns, and thyme.
Let it Marinate
Let the mixture sit for at least 30 minutes before serving to allow flavors to meld.
Making the Salsa Macha
Toast the Ingredients
In a skillet, toast the dried chiles and garlic cloves in olive oil until fragrant.
Blend the Salsa
Transfer the mixture to a blender, add salt and nuts, and blend until smooth. Adjust seasoning to taste.
Serving
Assemble the Dish
On a plate, serve the mole spice crusted tofu on a bed of root vegetable hash. Top with cabbage escovitch and drizzle with salsa macha.