"I am not a vegan, but I do enjoy making and eating vegan dishes. Tofu is one of the proteins I appreciate the most because it's not only delicious, it's versatile. And that never more true than with my pumpkin mole. The rich pumpkin flavor blended with the spices and chiles makes this tofu and Spanish Rice a party in your mouth." - Cat Cora
Grilled Tofu- Tofu is a vegetarian ingredient made out of condensed soy-milk, pressed into solid white blocks, quite similar to cheesemaking. It is cut into cubes, marinated overnight for extra flavor, and then grilled.
Pumpkin Mole- Mole is one of the most important dishes of the Mexican culture. It consists of a thick and rich sauce rich in spices that comes in many forms and varieties. For this recipe, we used Pumpkin Purée.
Spanish Rice and Cilantro- Cooked Rice enriched with sautéd onions, tomatoes, chili powder, and Cummins and topped with a sprinkle of fresh cilantro.
Grilled Tofu- Tofu, Rice vinegar, Sesame oil, Soy sauce, Olive oil, Garlic, Salt and Pepper
Pumpkin Mole- Pumpkin, Dried Ancho Chiles, Pepitas, Olive oil, Shallot, Garlic, Tomato sauce, Veggie broth, Cinnamon, Cumin, Red Pepper flakes, Clove, Allspice, Salt, Pepper, and Brown Sugar.
Spanish Rice and Cilantro- Rice, Olive oil, Onion, Tomatoes, Chilli Powder, Cumin, Salt, Pepper, and Cilantro.
Microwave- puncture bags and microwave for 1-2 min (sauces), 3-4 min (sides), and 5-7 min proteins
Stovetop- submerge bags in boiling water 2-3 min (sauces), 5-7 min (sides), and 7-9 min (proteins)
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