Enchiladas Supremas

17 ingredients
13 steps

Ingredients

  • 1 lb. firm tofu
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • 12 corn tortillas
  • 2 Tbsp. unsalted smooth peanut butter
  • 2 Tbsp. unsweetened tomato paste
  • 2 medium onions, finely chopped
  • 1 fresh hot chile pepper, seeded and minced
  • 1/2 c. thawed frozen corn
  • 1 (16 oz.) can unsweetened tomato sauce
  • 1 (16 oz.) can unsweetened tomato puree
  • 1 to 2 Tbsp. chili powder or to taste
  • canola oil, for brushing the tortillas
  • 1/2 c. Mediterranean black olives, pitted and chopped, for garnish
  • 1 Tbsp. olive oil
  • 1/4 c. tamari
  • 1 tsp. ground cumin

Directions

  1. 1
    Drain and rinse the tofu.
  2. 2
    Put the tofu in a plastic bag or container.
  3. 3
    Close it tightly and freeze until the tofu is frozen hard.
  4. 4
    Remove the tofu and put it in a bowl of hot water or let the tofu thaw at room temperature.
  5. 5
    Gently squeeze the water from the tofu by hand and then between two kitchen towels.
  6. 6
    Cut the tofu into 1/4 inch cubes.
  7. 7
    In a large bowl stir the tamari, peanut butter and tomato paste until blended.
  8. 8
    Heat the olive oil in a large frying pan over medium heat.
  9. 9
    Add the tofu, onions, bell pepper, chile pepper and garlic.
  10. 10
    Cook until softened, about 6 minutes.
  11. 11
    Stir into the tamari mixture.
  12. 12
    Stir in the corn.
  13. 13
    In a medium bowl combine the tomato sauce, tomato puree, chili powder, oregano and cumin.

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