Holy

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

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

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.

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