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Ingredients
- O. 2 pounds firm tofu
- O. 1/3 cup soy sauce
- O. 2 tablespoon tomato paste
- O. 2 tablespoon softened vegan peanut butter
- O. 2 teaspoon onion powder
- O. 1 teaspoon powdered cumin
- O. 1/2 cup canola oil
- O. 1 dozen fresh corn tortillas
- O. 1/2 cup canola oil
- O. large can mild vegan enchilada sauce
- O. 1/2 cup sliced black oliv.es
Details
Preparation
Step 1
Freeze solid 2 pounds firm tofu. Remove from freezer and squeeze out any
excess moisture in a cotton dishtowel; tear into small pieces. In a bowl,
combine tofu pieces with soy sauce, tomato paste, peanut butter, onion
powder, and cumin. Mix thoroughly and set aside.
Heat 1/2 cup canola oil in an iron skillet until very hot and cook the tofu
mixture until all of it is a nice light brown---about 6 minutes on high
heat.
Meanwhile, spread 3/4 cup of the enchilada sauce in a 9 X 13 inch baking
pan.
Heat 1/2 cup canola oil in a separate skillet; dip tortillas into very hot
oil for a few seconds to soften and transfer to a plate. Fill tortillas with
tofu mixture, roll, and place in baking dish. Continue with all 12
tortillas, putting some in a second dish if necessary.
Top enchiladas with remaining sauce and black olives. Bake at 400 degrees
for 10-15 minutes or until hot and bubbly.
Serves: 5-6
Preparation time: 35
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