Heat a large cast-iron skillet over medium heat. Add garlic and tomatoes; cook 15 minutes or until tomatoes are blackened, turning frequently. Remove from pan; cool slightly. Peel garlic; set aside. Peel and core tomatoes. Place tomatoes, almonds, and 1 tablespoon sesame seeds in a food processor, and process until smooth. Set aside.
Wipe pan clean with paper towels. Heat pan over medium-high heat. Place 2 ancho chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Repeat procedure with remaining ancho chiles. Place 2 guajillo chiles in pan; flatten with a spatula. Cook 20 seconds on each side or until blackened. Repeat procedure with remaining guajillo chiles. Combine ancho chiles, guajillo chiles, and boiling water in a medium bowl; let stand 30 minutes. Strain chiles through a sieve into a bowl, reserving 1/3 cup soaking liquid. Place chiles, reserved liquid, garlic, oregano, cumin, and cloves in food processor; process until smooth.
Heat oil in pan over medium-high heat. Add onion; sauté 8 minutes or until browned. Place onion, 1 cup broth, cilantro, cocoa, cinnamon, and bread in food processor; process until smooth.
Return onion mixture to pan. Add chile mixture; cook over medium heat 5 minutes. Stir in tomato mixture and 2 cups broth. Cook 30 minutes or until mixture is slightly thick. Stir in raisins, juice, sugar, and salt. Stir in tofu, and simmer 20 minutes.
Heat tortillas according to package directions. Arrange about 1/3 cup mole down the center of each tortilla; roll up. Place rolled tortillas, seam-side down, on a platter. Top with any remaining mole, and sprinkle evenly with 1 1/2 teaspoons sesame seeds.