Easy and Hearty Slow Cooker Vegan Mole

Easy and Hearty Mexican Crockpot Vegan Mole with Tofu

Easy and Hearty Slow Cooker Vegan Mole

A unique spice blend of chili powder, cocoa, cinnamon and cumin create the depth of flavor in this Mexican classic. This hearty vegan mole features tofu, chickpeas and sweet potatoes for a rich and healthy meal.


  • 1/2 cup light cooking oil, such as avocado

  • 6 Tbsp chili powder
  • 2 Tbsp cocoa powder
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 medium red onions, finely diced
  • 2 medium sweet potatoes, finely chopped
  • 8 cloves garlic, minced
  • 2 14 oz blocks tofu, frozen, thawed, pressed and finely diced freezing the tofu first makes it easier to extract more moisture
  • 2 cans chickpeas, rinsed and drained
  • 1/4 cup sugar
  • 2 tsp sea salt
  • 3 oz dairy-free dark chocolate (at least 70%) (about 6 squares)
  • 6 cups mushroom or vegetable stock
  • cilantro for serving (optional)
  • brown or white rice for serving


  • Chop veggies and drain and press tofu.
  • Heat oil in a small saucepan or skillet. Add chili powder, cacao, oregano, cinnamon, cumin and paprika and heat until bubbling and very fragrant, about 60 seconds. Remove from heat and set aside.
  • Combine all veggies, tofu, sweet potatoes, chickpeas, and spice paste in slow cooker. Add sugar, salt, chocolate and veggie stock.
  • Stir to mix well and cook on High for 5 hours. Adjust with additional salt to taste, if necessary.
  • Serve with rice and toppings of choice. Enjoy!

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