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Green Tofu Enchiladas

To make green sauce: saute a medium onion in olive oil with garlic
until almost tranluscent. Add in a few cups of roasted peeled
green chile. (I add mine frozen and let it defrost).

Cook for a while. Add enough water to just barely cover, not too
much. Add salt. Add freshly ground cumin and oregano. Blenderize
until sort of smooth, about the constistency of tomato sauce.

To make tortillas: Mix enough harina masa (from Quaker Oats) with
water and salt so that it makes a nice dough that's not too moist
but not too dry. Let it sit coverd by saran wrap for about ten
minutes. There should be about three or four golf ball sized balls.

Form into three golf balls worth. Flaaten between two pieces of
wax apaper with a flat plate. Cook on ungreased wok or skillet
till done but not hard.

To make enchiladas filling: crumble tofu and squeeze out water.
Add a tiny bit of toasted sesame oil, a little soy sauce , some
garlic powder and some salt.

To make enchiladas: Put a tortilla in baking pan. Put a small
piece of colby cheese, some tofu, cover with green sauce, Then add
another tortilla and do the same, making three tortillas with two
layers. Don't try to roll them; they'll break.

Bake for 10 minutes in 350 oven.


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