Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
42 oz Tofu, firm -- frozed & thawed
20 Corn tortillas -- * see note
Marinade:
1/3 c Soy sauce, low sodium
3 tb Tomato sauce -- low-sodium
3 tb Peanut butter -- ** see note
3 ts Onion powder
2 ts Chili powder
Enchilada sauce
1 lg Yellow onion -- chopped
2 Garlic cloves -- crushed
24 oz Tomato sauce -- * see note
3 c Water
3 tb Chili powder
2 tb Cornstarch
1/4 c 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 stir until sauce boils and
thickens. Preheat the oven to 350 degreees. Pour about
1 cup of the sauce into the bottom of a 15" X 10"
baking dish or two smaller baking dishes. Place 1/3
cup of the tofu mixture down the center of each
burrito shell, roll up, and place in the baking dish.
Repeat until all burritos are filled and rolled. Pour
the remaining enchilada sauce over the filled burritos
and bake for 30 minutes.
VARIATION: For added richness, sprinkle with some
grated soy cheese and sliced olives before baking.
