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Ingredientes
- 1 lb Tofu, hard
- 1/4 c. Tamari
- 2 Tbsp. Peanut butter, unsalted, smooth
- 2 Tbsp. Tomato paste, unsweetened
- 1 Tbsp. Extra virgin olive oil
- 2 med Onions, finely minced
- 1 med Bell pepper, green, seeded and finely minced
- 1 x Chili pepper, warm, fresh, seeded and chopped
- 2 x Garlic cloves, chopped
- 2 x Corn ears, kernels cut off the cob Or possibly
- 1 1/2 c. Corn, frzn, thawed
- 16 ounce Tomato sauce, canned, un- sweetened
- 16 ounce Tomato puree, canned, un- sweetened
- 2 Tbsp. Chili pwdr, or possibly to taste
- 1 tsp Oregano, dry
- 1 tsp Cumin
- 12 x Tortillas, corn Canola oil, for brushing the tortillas
- 1/2 c. Olives, black, pitted, minced
Direcciones
- Drain and rinse the tofu. Put the tofu in a plastic bag or possibly container, close it tightly, and freeze till the tofu is frzn hard. Remove the bag or possibly container from the freezer and put it in a bowl of warm water, or possibly 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 till blended.
- Heat the extra virgin olive oil in a large frying pan over medium heat. Add in the tofu, onions, bell pepper, chile pepper and garlic. Cook till softened, about 6 min. Stir into the tamari mix. Stir in the corn.
- In a medium bowl, combine the tomato sauce, tomato puree, chili pwdr, oregano and cumin.
- Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish.
- Spread about 1 c. of the tomato sauce over the bottom of the baking dish.
- Heat a dry frying pan or possibly griddle over medium heat.
- Brush each tortilla lightly on both sides with oil.
- Add in the tortillas, one at a time, to the pan or possibly griddle and beat for about 15 seconds on each side so they are hot and flexible. Put 1/2 c. of the tofu-vegetable mix 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 till bubbling, 30 to 35 min.
- Scatter the minced black olives over the enchiladas and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 6 servings | |
| Calories 368 | |
| Calories from Fat 232 | 63% |
| Total Fat 26.12g | 33% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1433mg | 60% |
| Potassium 1023mg | 29% |
| Total Carbs 26.59g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 12.01g | 8% |
| Protein 11.42g | 18% |
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