Tofu Enchiladas
(vegetarian) serves 6

Ingredients:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14oz. enchilada sauce
14oz. tomato sauce
1 1/2 tablespoons garlic powder
1 medium onion -- chopped
2 ounces diced green chiles
4 teaspoons chili powder
1/2 teaspoon dried basil
16 ounces White Wave Tofu, drained and -- crumbled
6 ounces Soy-A-Melt, cheddar style -- grated
6 ounces Soy-A-Melt, mozzarella style -- grated
soy oil
12 corn tortillas
1 ounce black olives -- sliced
1/4 cup Soy-A-Melt -- grated

Instructions:
In a medium saucepan combine the enchilada sauce, tomato sauce, garlic powder,
onion, green chiles, chili powder, and basil. Bring to a boil then lower the
heat and simmer for 15 minutes.

Combine the tofu and both Soy-A-Melt cheeses in a bowl for the filling, and
mix well.

Place soy oil in a medium skillet to a 1/8" depth over medium heat. When the
oil is hot, fry the tortillas one at a time just until soft, not crisp. Place
some filling in the middle of each tortilla, top it with some sliced olives
and roll it up. Place the enchiladas in an oiled 9X13-inch baking dish seam-
side down.

Preheat oven to 350 degrees. Cover the enchiladas with the sauce and sprinkle
with the 1/4 cup of Mozzarella Soy-A-Melt. Cover and bake for 15-20 minutes.
Serve immediately.

Best Drink with this Meal:
Tempranillo, Beaujolais, Scheurebe, Chardonnay, Riesling

Source:
recipesource.com