---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HOLY TOFU MOLE!
  Categories: Vegetarian, Main dish
       Yield: 4 servings
  
       1 sm Head of garlic
     1/2 ts Olive oil
       3    Fresh poblano chilies
            -OR- pasilla chilies
     1/2 c  Raw, shelled pumpking seeds
      10 oz Canned tomatillos; drained
     1/2 c  Fresh cilantro, chopped
     1/2 c  Chicken or vegetable stock
            -OR- Water
   1 1/2 lb Extra firm, low-fat tofu
     1/4 c  Tamari
       3 c  Cooked brown rice
  
   Preheat oven to 375 F.  Remove loose, papery skin from garlic and cut in
   half crosswise.  Rub cut surfaces with oliv ol. Wap garlic in foil and bake
   35 to 40 minutes until garlic is soft. Set aside until cool enough to
   handle.  Squeze garlic cloves from their skins.
   
   Remove stems and seeds from chilies.  Roast chilies under broiler, turning
   frquntly, untl skin is evenly blistred and slightly charred. Place
   chiliesna apr agan lt oo. Remove skins from chilies and rinse.
   
   Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking
   the pan often, until seeds have puffed, about 3 minutes. Do not brown.
   
   Transfer seeds to a small bowl, then set aside to cool.
   
   Grind pumpkin seeds to a fine meal in a food processor or blender. Add
   roasted garlic, chilies, tomatillos, peppers and cilantro and continue
   pureeing until smooth. Heat sauce in a medium skillet and add stock. Simmer
   10 minutes.
   
   Slice tofu 1/2-inch thick.  Brush tofu with tarmari and grill over hot
   coals or broil in oven, 5 minutes per side. Serve tofu on a bed of rice
   topped with mole sauce.
   
   Calories per serving: 497 Grams of fat: 17 Percent fat calories: 32
   Cholesterol: 0 mg Grams fiber: 8.4
   
   Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias
  
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