INGREDIENTS

INSTRUCTIONS

Drain and rinse the tofu. Put the tofu in a plastic bag or container,
close it tightly, and freeze until the tofu is frozen hard. Remove the bag
or container from the freezer and put it in a bowl of hot water, or let the
tofu thaw at room temperature. Gently squeeze the water from the tofu with
your hands, and then squeeze it between tow kitchen towels. Cut the tofu
into 1/4 inch cubes.
In a large bowl, stir the tamari, peanut butter, and tomato paste until
blended.
Heat the olive oil in a large frying pan over medium heat. Add the tofu,
onions, bell pepper, chile pepper and garlic. Cook until softened, about 6
minutes. Stir into the tamari mixture. Stir in the corn.
In a medium bowl, combine the tomato sauce, tomato puree, chili powder,
oregano and cumin.
Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish.
Spread about 1 cup of the tomato sauce over the bottom of the baking dish.
Heat a dry frying pan or griddle over medium heat.
Brush each tortilla lightly on both sides with oil.
Add the tortillas, one at a time, to the pan or griddle and beat for about
15 seconds on each side so they are warm and flexible. Put 1/2 cup of the
tofu-vegetable mixture in the center of each tortilla.
Roll up tightly and place in the baking dish seam side down. Pour the
remaining tomato sauce over the enchiladas. Cover with aluminum foil, and
bake until bubbling, 30 to 35 minutes.
Scatter the chopped black olives over the enchiladas and serve hot.
May All be Fed by John Robbins/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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