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Ingredients
US|METRIC
4 SERVINGS
- 2 red bell peppers (16 ounces or 450 g)
- 2 jalapeños (*, 2 ounces or 57 g)
- 1 garlic (head, 2 ounces or 57 g, cloves separated)
- 1 red onion (7 ounces or 200 g, quartered)
- 1/4 cup olive oil (2 ounces or 60 ml)
- 2 chipotle peppers (dried, *, 1/4 ounce or 7 g, roughly chopped)
- 2 peppers (dried guajillo, *, 1/4 ounce or 7 g, roughly chopped)
- 2 chipotles in adobo (canned, 3/8 ounce or 48 g)
- 1 handful fresh oregano
- 1 tsp. dried oregano
- 1 Tbsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1 Tbsp. cumin seeds
- 1/3 cup sherry vinegar (2 1/2 ounces or 80 ml)
- 3 cups homemade chicken stock (or store-bought, 25 1/2 ounces/750 ml)
- salt (to taste)
- 16 oz. extra firm tofu (455 g, patted dry with paper towels and pressed to remove excess water)
- oil (such as vegetable oil, to coat the grill pan)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium480mg20% |
| Potassium930mg27% |
| Protein26g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C150% |
| Calcium100% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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