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


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.

Preheat the oven to 350°. Lightly oil a 9 x 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 heat 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.