More mole

From the Fat-Free Vegan website that Jody sent me. This may be from the Sinner's Version - - it has you saute onion (I just sweated mine), and it calls for almond butter. But then, in what must be a sanctimonious anti-lipid gesture, it omits chocolate. Which I of course added. What follows has my comments in parens:

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

Freezing tofu completely changes its texture, making it chewy and spongy. Be sure to freeze it for at least 24 hours and squeeze out as much water as possible before cooking so that the sauce will permeate it. Tofu can be stored in the freezer for months in its original package and then defrosted in the refrigerator or microwave before using.

1 dried Ancho or New Mexico* chile pepper (I used 2 big Anaheim.)
1 1/2 cups hot vegetable broth
3 black peppercorns (or 1/8 tsp. ground pepper)
3 allspice berries (or 1/4 tsp. ground)
1 cinnamon stick, broken into pieces (or 1/2 tsp. ground)
3 cloves (or 1/8 tsp. ground)
1 onion, chopped
3 cloves garlic, minced
1 cup diced fire roasted tomatoes
1/2 teaspoon salt (omit)
(omitted: 1/2 teaspoon ancho chile powder *(optional--use if New Mexico chile is used above))
1/3 cup almond butter
1 slice whole wheat or French bread (or gluten-free bread), torn in pieces
(omitted:) 1/2 to 1 chipotle chile canned in adobo
14 ounces reduced fat tofu, frozen for at least 24 hours and defrosted
(omitted) 8 ounces tempeh, cut in 3/4" cubes
1 pound butternut squash, peeled and cut in 3/4" cubes
1 teaspoon sugar (optional)
omitted the sugar but added 2 oz cacao

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.

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. Add the garlic and cook for one minute more.

Transfer the onion-garlic mixture, ground spices, chile pepper and its broth, tomatoes, and remaining broth to the blender. Add the salt, ancho chile powder (optional), peanut butter, bread, and chipotle pepper. Blend until the mixture is nearly smooth.

Cut the tofu into slices about 3/4 to 1 inch thick. Squeeze each slice between the palms of your hands (use paper towels! takes lots of them!) until all the water is removed. Cut the slices into cubes.

Spray the bottom of the slow cooker with non-stick spray. 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. Serve over rice or in tortillas.

Makes 6 servings. Per serving: 305 Calories (kcal); 14g Total Fat; (38% calories from fat); 20g Protein; 31g Carbohydrate; trace Cholesterol; 286mg Sodium; 8g Fiber. Weight Watchers 6 points.