Recipe - Chili Elizabeth Taylor

42 ounce Tofu, firm; frozed & thawed
20 Corn tortillas; * see note
Marinade:
1/3 cup Soy sauce, low sodium
3 tablespoon Tomato sauce; lowsodium
3 tablespoon Peanut butter; ** see note
3 teaspoon Onion powder
2 teaspoon Chili powder
Enchilada sauce
1 lg Yellow onion; chopped
2 Garlic cloves; crushed
24 ounce Tomato sauce; * see note
3 cup Water
3 tablespoon Chili powder
2 tablespoon Cornstarch
One fourth cup Water; cold

Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and
tear the tofu into pieces. Mix the next five ingredients together, pour
over the tofu, and mix well. Cook and stir in a large saucepan over medium
to high heat until slightly browned, stirring constantly. Set aside. To
make the sauce, saute the onion and garlic in a small amount of water until
translucent, add the remaining ingredients, and simmer over low heat for 30
minutes. Dissolve the cornstarch in the cold water and gradually add to the
sauce while stirring. Cook and stir until sauce boils and thickens. Preheat
the oven to 350 degreees. Pour about 1 cup of the sauce into the bottom of
a 15" X 10" baking dish or two smaller baking dishes. Place 1/3 cup of the
tofu mixture down the center of each burrito shell, roll up, and place in
the baking dish. Repeat until all burritos are filled and rolled. Pour the
remaining enchilada sauce over the filled burritos and bake for 30 minutes.

VARIATION: For added richness, sprinkle with some grated soy cheese and
cut or sliced up olives before baking.

Source: Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini