Enchiladas Supremas - cooking recipe

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

Preparation

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 tofu and put it in a bowl of hot water or let the tofu thaw at room temperature.
Gently squeeze the water from the tofu by hand and then between two 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.