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

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

recipe by

290
calories
18
ingredients
6
servings
3.766

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Ingredients

1 ancho dried, or New Mexico* chile pepper
1 1/2 cups vegetable broth
3 black peppercorns or 1/8 tsp. ground pepper
3 allspice berries or 1/4 tsp. ground
1 cinnamon sticks broken into pieces, or 1/2 tsp. ground
3 clove or 1/8 tsp. ground
1 onion chopped
3 cloves garlic minced
1 cup tomatoes diced fire roasted
1/2 tsp salt
1/2 tsp ancho powder *, optional–use if New Mexico chile is used above
1/3 cup natural peanut butter or 1/2 cup roasted peanuts
1 slice wheat bread whole, or gluten-free bread, torn in pieces
1 chipotle chile canned in adobo
14 ozs tofu reduced fat, frozen for at least 24 hours and defrosted
8 ozs tempeh cut in 3/4″ cubes
1 lb butternut squash peeled and cut in 3/4″ cubes
1 tsp sugar optional

Nutrition Facts

290
calories
15
g fat
6
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 290
Calories From Fat 140
% Daily Value*
Total Fat 15g
23%
Saturated Fat 25g
125%
Trans Fat g
Cholesterol 0mg
0%
Sodium 380mg
16%
Potassium 830mg
24%
Total Carbohydrates 26g
9%
Dietary Fiber 5g
20%
Sugars 6g
Protein 18g
36%
Vitamin A
190%
Vitamin C
50%
Calcium
35%
Iron
35%

Weight Watchers Points

PointsPlus: 8
SmartPoints: 15