Tofu Enchiladas with Sweet Potatoes in Mole Sauce

ohmyveggies.com

Yvonne

subheading: Mole Sauce:

2 tbsp coconut oil

2 medium onions, chopped

2 cloves garlic, minced

¼ cup chili powder

2 tbsp brown sugar

¾ tsp ground cinnamon

¼ tsp chipotle chili powder

⅛ tsp ground cloves

1 (15.5 oz) can diced tomatoes

3 tbsp cocoa powder

3 tbsp natural creamy peanut butter

2 cups vegetable broth

subheading: Enchiladas:

2 large sweet potatoes, baked or microwaved until tender

1 tbsp coconut oil

1 clove garlic, minced

1 ½ tsp ground cumin

1 (12 oz) package extra firm tofu, pressed for 30 minutes (I use the Tofu Xpress), drained and cut into ½-inch cubes

½ tsp salt

¼ cup cilantro, chopped, plus additional for garnish

16 corn tortillas, warmed

1 cup Monterey jack cheese, shredded, or crumbled queso fresco

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