Chili Enchiladas

14 ingredients
6 steps

Ingredients

  • 42 ounces tofu firm, frozed & thawed
  • 20 corn tortillas * see note
  • 1 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 yellow onion chopped
  • 2 garlic cloves crushed
  • 24 ounces tomato sauce * see note
  • 3 cups water
  • 3 tablespoons chili powder
  • 2 tablespoons cornstarch
  • 1 cup water cold

Directions

  1. 1
    Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and tear the tofu into pieces.
  2. 2
    Mix the next five ingredients together, pour over the tofu, and mix well.
  3. 3
    Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly.
  4. 4
    Set aside.
  5. 5
    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.
  6. 6
    Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring.

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