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

dried Ancho or New Mexico* chile pepper

hot vegetable broth

black peppercorns (or 1/8 tsp. ground pepper)

allspice berries (or 1/4 tsp. ground)

cinnamon stick, broken into pieces (or 1/2 tsp. ground)

(or 1/8 tsp. ground)

onion, chopped

garlic, minced

diced fire roasted tomatoes

salt

ancho chile powder *(optional–use if New Mexico chile is used above)

natural peanut butter (or 1/2 cup roasted peanuts)

slice whole wheat or French bread (or gluten-free bread), torn in pieces

to 1 chipotle chile canned in adobo

reduced fat tofu, frozen for at least 24 hours and defrosted

tempeh, cut in 3/4″ cubes

butternut squash, peeled and cut in 3/4″ cubes

sugar (optional)