While it's cooking, heat the olive oil and sauté the garlic and onion for 5 minutes. Add the soaked textured vegetable protein, thyme, cumin and salt, and stir well to combine over low heat.

Warm the tortillas one at a time on a hot comal or dry skillet, then dip in the red mole sauce until soft. Place on a working plate, place a small amount of the seasoned textured vegetable protein in the middle and roll into a tube. Repeat for each tortilla.

Arrange the filled tortillas in an ovenproof dish until ready to serve. Warm for 15 minutes in a 375F/190C oven.

Place two on each plate and cover with more sauce. Serve with rice and a salad.

Red Mole Sauce

The traditional mexican way to roast the chile, tomatoes and garlic is on a hot comal. You may also roast them in a dry skillet, turning to scorch on all sides. Some american cooks roast them under the broiler in the oven. After roasting blend all the ingredients except the oil with enough water to make a thick sauce. Heat the oil in a heavy saucepan and add the sauce. Cook 20 minutes, add water to thin the sauce as desired.