Mole tofu with mexican cauliflower rice Mole tofu with mexican cauliflower rice

Mole Tofu with Mexican Cauliflower Rice Recipe

by Analiese Trimber

Outline of two people

4 servings


30 Minutes



  • Two large pans


  • 4 tbsp Avocado oil
  • ¾ cup Diced onion
  • 3 tbsp Minced garlic
  • 2 tbsp Chipotle pepper paste
  • 4 tbsp Tomato paste
  • 3 tbsp Almond butter
  • 2 oz Unsweetened baking chocolate
  • 1 ⅔ cup Vegetable stock
  • ½ tsp Ground cumin
  • 1 tsp Kosher salt
  • 1 tsp Ground pepper
  • ¼ tsp Ground cinnamon
  • ⅛ tsp Liquid stevia
  • 14 oz Extra firm tofu
  • 12 oz Frozen riced cauliflower
  • 2 tbsp Cilantro leaves (optional)
  • 1 tbsp White sesame seeds (optional)


  • 1
    Heat 3 tbsp avocado oil in a large pan. Add ¾ cup diced onion and sauté for 3-5 minutes on medium heat, or until tender.
    Add 2 tbsp minced garlic and sauté for 1-2 more minutes.
  • 2
    Add chipotle paste, 2 tbsp tomato paste, almond butter, chocolate, 1 ⅓ cup vegetable stock, cumin, ½ tsp kosher salt, ½ tsp ground pepper, cinnamon, and liquid stevia.
    Stir to combine and simmer on medium low heat for 5-7 minutes, or until the sauce has thickened somewhat.
  • 3
    Cut tofu into half thickness, and then into cubes.
    Add tofu to mole sauce and let simmer for 3-5 minutes, or until warm.
  • 4
    While mole sauce is simmering heat 1 tbsp olive oil in a separate pan. Add ¼ cup diced onion and sauté for 3-5 minutes, or until soft.
    Add garlic and sauté for 1-2 minutes more, or until soft.
  • 5
    Add 2 tbsp tomato paste, ⅓ cup vegetable stock, ½ tsp salt, ½ tsp pepper, and your frozen riced cauliflower. Cook for 8-10 minutes, or until liquid has been absorbed.
    Serve with mole tofu. Optional: garnish with sesame seeds and cilantro.

Easy Mole Sauce Without All the Work

If you’ve ever made mole sauce, you already know it can be a labor of love. With that said, we wanted to come up with a version that could be made in less than 45 minutes, because mole is a flavor worth fighting for! The result is this intuitive, time-saving, keto-friendly mole tofu with Mexican cauliflower rice recipe that won’t take as long as the traditional mole process, without sacrificing that well-known smokey flavor or smooth texture.

Thanks to some very healthy alternative ingredients, this vegan mole incorporates nut butter instead of nuts, thus eliminating the need for a blender. You can also use almond butter instead of peanut butter, in case you need it peanut-free – it’s naturally vegan. To save even more time, you can buy pre-prepped veggies like diced onion and minced garlic.

All you have to do to make this easy mole sauce is sauté your onion and garlic in avocado oil, then add your remaining sauce ingredients and simmer until the sauce can coat the back of a spoon. As your mole sauce simmers, you can cut your tofu into cubes and then add them to the sauce. Using tofu is an awesome way to incorporate a robust, plant-based protein into your meal, and works well with this mole because it’s naturally bland and absorbs flavors easily.

To prepare the Mexican-style cauliflower rice, we sauté onion and garlic again. But this time, we add tomato paste, vegetable stock, and cauliflower rice. The liquid is absorbed, leaving flavorful and tender cauliflower rice that’s bursting with flavor. This stuff tastes great on its own, but even better when paired with rich mole sauce and creamy tofu.

With only 9g of carbs per-serving, this mole tofu with Mexican cauliflower rice is a great vegan alternative to a traditional mole dish, while remaining completely suitable for a plant-based meal plan.

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