Enchiladas supremas

6 servings

Ingredients

Quantity Ingredient
1 pounds Tofu, firm
¼ cup Tamari
2 tablespoons Peanut butter, unsalted, smooth
2 tablespoons Tomato paste, unsweetened
1 tablespoon Olive oil
2 mediums Onions; finely chopped
1 medium Bell pepper, green; seeded and finely chopped
1 Chili pepper, hot, fresh; seeded and minced
2 Garlic cloves; minced
2 Corn ears; kernels cut off the cob OR
1½ cup Corn, frozen; thawed
16 ounces Tomato sauce, canned, un- sweetened
16 ounces Tomato puree, canned, un- sweetened
2 tablespoons Chili powder, or to taste
1 teaspoon Oregano, dried
1 teaspoon Cumin
12 Tortillas, corn
Canola oil, for brushing the tortillas
½ cup Olives, black; pitted, chopped

Directions

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 ¼ 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 ½ 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

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