---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Main dish, Tex-mex
       Yield: 6 servings
       1 lb Tofu, firm
     1/4 c  Tamari
       2 tb Peanut butter, unsalted,
       2 tb Tomato paste, unsweetened
       1 tb Olive oil
       2 md Onions; finely chopped
       1 md Bell pepper, green; seeded
            -and finely chopped
       1    Chili pepper, hot, fresh;
            -seeded and minced
       2    Garlic cloves; minced
       2    Corn ears; kernels cut off
            -the cob OR
   1 1/2 c  Corn, frozen; thawed
      16 oz Tomato sauce, canned, un-
      16 oz Tomato puree, canned, un-
       2 tb Chili powder, or to taste
       1 ts Oregano, dried
       1 ts Cumin
      12    Tortillas, corn
            Canola oil, for brushing the
     1/2 c  Olives, black; pitted,
    Drain and rinse the tofu. Put the tofu in a plastic
   bag or container, close it tightly, and freeze until
   the tofu is frozen hard. Remove the bag or container
   from the freezer and put it in a bowl of hot water, or
   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 until blended.
    Heat the olive oil in a large frying pan over medium
   heat. Add the tofu, onions, bell pepper, chile pepper
   and garlic. Cook until softened, about 6 minutes. Stir
   into the tamari mixture. Stir in the corn.
    In a medium bowl, combine the tomato sauce, tomato
   puree, chili powder, oregano and cumin.
    Preheat the oven to 350 degrees. Lightly oil a 9- by
   13-inch baking dish.
    Spread about 1 cup of the tomato sauce over the
   bottom of the baking dish.
    Heat a dry frying pan or griddle over medium heat.
    Brush each tortilla lightly on both sides with oil.
    Add the tortillas, one at a time, to the pan or
   griddle and beat for about 15 seconds on each side so
   they are warm and flexible. Put 1/2 cup of the
   tofu-vegetable mixture 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 until
   bubbling, 30 to 35 minutes.
    Scatter the chopped black olives over the enchiladas
   and serve hot.
    May All be Fed by John Robbins/MM by DEEANNE