Tofu Mole Enchiladas

Preheat the oven to 400°F. Add the cashews and ¾ cup hot water to a blender. Let the nuts soak for at least 10 minutes. Drain just half of the tofu, pat dry with paper towels, and tear into bite-sized pieces. Peel and dice the onion. Peel and crush the garlic. Dice the tomato. Trim, deseed, and dice the bell pepper. Halve the lime. Drain and rinse the black beans.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the tofu, diced bell pepper, and a good pinch of salt and pepper. Cook, tossing occasionally, until the tofu is crispy in places and the pepper softens, about 5 to 7 minutes. Transfer the enchilada filling to a large bowl.

Place a small saucepan over medium-high heat with 2 tsp olive oil. Once the oil is hot, add just half the diced onion and cook until soft and translucent, about 3 to 5 minutes. Add the crushed garlic and cook until lightly browned, about 1 to 2 minutes. Add the Mexican mole spice and cook until aromatic, about 30 seconds.

Add the mole onions and just half the bouillon cube to the blender with the cashews. Blend the mole sauce until smooth. Return the sauce to the saucepan, no need to rinse, over medium-high heat. Simmer, scraping the bottom and sides, until the sauce thickens slightly, about 3 to 5 minutes.

Spread 2 tbsp mole sauce on the bottom of a baking dish. Lay the tortillas on a clean work surface and divide the filling and just half of the black beans between them. Roll the enchiladas and lay them seam-side down into the baking dish. Top with remaining mole sauce, cover with foil, and bake until hot, about 8 to 10 minutes.

Halve the avocado, remove the pit, and dice the flesh. Add the remaining diced onion, diced tomato, half the lime juice, remaining black beans, and diced avocado to a medium bowl. Toss the avocado salsa to combine. Add the remaining lime juice, sour cream, and a pinch of salt and pepper to a small bowl. Stir the lime crema to combine. Top the tofu mole enchiladas with the salsa and crema. Olé!