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---------- Recipe via Meal-Master (tm) v8.02
Title: ENCHILADAS SUPREMAS
Categories: Vegetarian, Vegan, Main dish, Tex-mex
Yield: 6 servings
1 lb Tofu, firm
1/4 c Tamari
2 tb Peanut butter, unsalted,
-smooth
2 tb Tomato paste, unsweetened
1 tb Olive oil
2 md Onions; finely chopped
1 md 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
1 1/2 c Corn, frozen; thawed
16 oz Tomato sauce, canned, un-
-sweetened
16 oz Tomato puree, canned, un-
-sweetened
2 tb Chili powder, or to taste
1 ts Oregano, dried
1 ts Cumin
12 Tortillas, corn
Canola oil, for brushing the
-tortillas
1/2 c Olives, black; pitted,
-chopped
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
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