| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian |
10 |
Servings |
INGREDIENTS
| 42 |
oz |
Tofu, firm; frozed & thawed |
| 20 |
|
Corn tortillas; * see note |
|
|
Marinade: |
| 1/3 |
c |
Soy sauce, low sodium |
| 3 |
tb |
Tomato sauce; low-sodium |
| 3 |
tb |
Peanut butter; ** see note |
| 3 |
ts |
Onion powder |
| 2 |
ts |
Chili powder |
|
|
Enchilada sauce |
| 1 |
lg |
Yellow onion; chopped |
| 2 |
|
Garlic cloves; crushed |
| 24 |
oz |
Tomato sauce; * see note |
| 3 |
c |
Water |
| 3 |
tb |
Chili powder |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Water; cold |
INSTRUCTIONS
Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and
tear the tofu into pieces. Mix the next five ingredients together, pour
over the tofu, and mix well. Cook and stir in a large saucepan over medium
to high heat until slightly browned, stirring constantly. Set aside. To
make the sauce, saute the onion and garlic in a small amount of water until
translucent, add the remaining ingredients, and simmer over low heat for 30
minutes. Dissolve the cornstarch in the cold water and gradually add to the
sauce while stirring. Cook and stir until sauce boils and thickens. Preheat
the oven to 350 degreees. Pour about 1 cup of the sauce into the bottom of
a 15" X 10" baking dish or two smaller baking dishes. Place 1/3 cup of the
tofu mixture down the center of each burrito shell, roll up, and place in
the baking dish. Repeat until all burritos are filled and rolled. Pour the
remaining enchilada sauce over the filled burritos and bake for 30 minutes.
VARIATION: For added richness, sprinkle with some grated soy cheese and
sliced olives before baking.
Source: Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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