Enchiladas Supremas

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
• 12 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
• 12 c Mediterranean black olives pitted and chopped for garnish
• 1 Tbsp olive oil
• 14 c tamari
• 1 tsp ground cumin

Directions

1. Drain and rinse the tofu
2. Put the tofu in a plastic bag or container
3. Close it tightly and freeze until the tofu is frozen hard
4. Remove the tofu and put it in a bowl of hot water or let the tofu thaw at room temperature
5. Gently squeeze the water from the tofu by hand and then between two kitchen towels
6. Cut the tofu into 14 inch cubes
7. In a large bowl stir the tamari peanut butter and tomato paste until blended
8. Heat the olive oil in a large frying pan over medium heat
9. Add the tofu onions bell pepper chile pepper and garlic
10. Cook until softened about 6 minutes
11. Stir into the tamari mixture
12. Stir in the corn
13. In a medium bowl combine the tomato sauce tomato puree chili powder oregano and cumin