Servings: 4 servings
Calories: 190kcal
Ingredients
- 12 oz extra-firm tofu pressed and cubed; sub: sliced portobello mushrooms
- 3 cups small cauliflower florets sub: broccoli florets or diced zucchini
- 4 cups romeritos (needleleaf seepweed) rinsed; sub: baby spinach, chard, or kale ribbons
- 2 tbsp avocado oil sub: olive oil or ghee
- 3 cloves garlic minced; sub: 1 tsp garlic powder
- 1 cup tomatillo salsa verde no added sugar; sub: 3/4 cup canned tomatillos + 1/4 cup green chiles
- 1/4 cup unsalted pumpkin seeds (pepitas) toasted; sub: sunflower seeds or almond slivers
- 1/4 cup fresh cilantro leaves sub: parsley
- 1 tbsp lime juice sub: lemon juice
- 1/2 tsp Mexican oregano sub: regular oregano
- 1 pinch cumin, pinch sea salt
- Garnish: extra toasted pepitas cilantro sprigs, lime wedges
Instructions
- Blend mole verde: In a blender, blitz salsa verde, pumpkin seeds, cilantro, lime juice, oregano, cumin, and salt until mostly smooth. Set aside.
- Sear the tofu: Heat 1 Tbsp oil in a large skillet over medium-high. Season tofu cubes with a pinch of salt; sear 2–3 min per side until golden. Transfer to a plate.
- Sauté veggies: Add remaining 1 Tbsp oil. Toss in cauliflower; cook 4 min, stirring, until edges brown. Add garlic and romeritos/spinach; sauté 2 min until greens wilt.
- Sauce & simmer: Pour mole verde into the skillet, scraping up browned bits. Simmer 3 min until cauliflower is fork-tender.
- Finish: Return tofu, toss to coat, and warm 1 min. Adjust seasoning. Sprinkle with pepitas, cilantro, and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 190kcal | Protein: 11g | Fat: 14g
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