TOFU ENCHILADAS

Steps:

• 1. Freezing the tofu in advance changes the texture of the tofu to be meatier. Frozen tofu is chewy and crumbles easily like ground meat. Defrost the tofu by leaving it out for several hours or in the microwave for a few minutes. Drain the water from the tofu package. Over a bowl, squeeze the tofu between your hands firmly until most of the excess water is gone. Then cut the drained tofu into thin strips. 2. Heat a sauté pan over medium heat and add the olive oil. Sauté the onion, red pepper, and diced chilies for a few minutes. Then add the tofu strips and all of the seasonings. Fry the tofu until it is browned and firm. It will take approximately 10 minutes. Do not stir the tofu too often or it will become mushy. Let it sit and brown on each side so that it firms up. Remove from the heat and let the tofu mixture cool. Then, gently mix in the cream cheese and blend well. 3. Now you will soften the corn tortillas. Lightly spray a fry pan with cooking spray or olive oil (cast iron works best) and heat to a high temperature. Dip each tortilla in a bowl of water to get them dampened and fry for just one minute on each side. 4. To make the enchiladas, take a tortilla in your hand, place about 3 tablespoons of the tofu filling in the center, and sprinkle in a little jack cheese (you can skip the cheese if you want a lighter meal). Be careful not to over fill! Roll the tortilla in your hand and place seam side down in lightly sprayed baking pan. After all the enchiladas are rolled, pour the enchilada sauce on top of each enchilada with a ladle. If you want, top the enchiladas with the jack and cheddar cheeses and sliced olives. Bake at 350º for 40 minutes. These will be a big hit!