Step 1

In a dry pot toast the ancho chiles and pepitas over medium heat until they are fragrant, the chiles are pliable and the pepitas are starting to brown, 3-5 minutes. Remove from heat. Remove the stems and seeds from the ancho chiles and cover with boiling hot water and leave to soften as it cools.

Step 2

In the same pot heat the oil over medium and sauté the onion until it starts to brown, about 5 minutes. Add the garlic and cook until it's fragrant and turning golden, about 2 minutes.

Step 3

Transfer the onion and garlic to a blender along with the pepitas, canned pumpkin, tomato sauce, vegetable broth, soices, 1/2 tsp of salt, and 1 tbsp of sugar. Drain the ancho chiles and add those as well. Blend until you have a smooth sauce, then transfer back to the pot.

Step 4

Cover the pot, leaving it ajar, and bring the sauce to a simmer. Cook on low for about 30 minutes to bring all the flavors together. Taste the sauce and add more salt to taste, and add more sugar to balance the spices if needed. The sauce can be made a day or two in advance and reheats really well.

Step 5

To grill tofu: heat a grill pan over medium high heat. Brush one side of the sliced tofu with oil. Put the oil side down on the grill and leave until the tofu starts to char, about 3-4 minutes. Brush the top of the tofu with oil and sprinkle with salt and ground pepper then flip and grill the other side. Add salt and pepper to the second side. Cut the grilled tofu on a bias and serve with the pumpkin mole and Mexican tomato rice and Mexican pinto beans.