---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Enchiladas Supremas
 Categories: Vegetarian, Vegan, Main dish, Tex-mex
      Yield: 6 servings
 
      1 lb Firm tofu
    1/4 c  Tamari
      2 tb Unsalted smooth peanut butter
      2 tb Tomato paste
      1 tb Olive oil
      2 md Onions; finely chopped
      1 md Green bell pepper; seeded
           -and finely chopped
      1    Fresh hot chili pepper;
           -seeded and minced
      2 cl Garlic; minced
      2    Corn ears; kernels cut off
           -the cob -OR-
  1 1/2 c  Frozen corn; thawed
     16 oz Can tomato sauce
     16 oz Can tomato puree
      2 tb Chili powder; or to taste
      1 ts Dried oregano
      1 ts Cumin
     12    Corn tortillas
           Canola oil; for brushing the
           -tortillas
    1/2 c  Black olives; 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 two kitchen towels. Cut the tofu into 1/4" 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°F. Lightly oil a 9x13" 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.
  
  Recipe by May All be Fed by John Robbins

  MM by Deeanne
 
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