Chili Enchiladas


42 ounces Tofu, firm, frozed & thawed
20 Corn tortillas, * see note
cup Soy sauce, low sodium
3 tablespoons Tomato sauce, low-sodium
3 tablespoons Peanut butter, ** see note
3 teaspoons Onion powder
2 teaspoons Chili powder
1 lrg Yellow onion, chopped
2 Garlic cloves, crushed
24 ounces Tomato sauce, * see note
3 cups Water
3 tablespoons Chili powder
2 tablespoons Cornstarch
cup Water, cold


Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and tear the tofu into pieces. Mix the next five ingredients together, pour over the tofu, and mix well. Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly. Set aside. To make the sauce, saute the onion and garlic in a small amount of water until translucent, add the remaining ingredients, and simmer over low heat for 30 minutes. Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring. Cook and
VARIATION: For added richness, sprinkle with some grated soy cheese and sliced olives before baking.




1.0 servings


Thursday, February 11, 2010 - 4:57pm



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