Mexican Enchilada Sauce

[Saladbowl]

Mexican Enchilada Sauce:

6 cups pasta sauce (seasoned)
3 Tbsp. peanut butter
3 tsp. salt
2 tsp. garlic powder
2 tsp. onion powder
1 Tbsp. paprika
1 Tsp. parsley flakes
1/4 - 1/2 tsp. cayenne pepper
1/4 cup lemon juice
1/2 cup molasses
2 blocks tofu firm, frozen, thawed, shredded

Filling:

1/2 cup onions, chopped
3/4 cup olives, sliced
3/4 cup celery, chopped
18 corn tortillas

DIRECTIONS:

The night before, mix first 11 ingredients together; then mix 2 cups of the
Mexican enchilada sauce with frozen, thawed, drained and shredded or cubed tofu.
Bake on sprayed cookie sheet at 350 degrees F. for 30 minutes or until chewy and
dry.


The next day, now mix filling ingredients together with baked tofu. Spread 1/2
cup of your Mexican enchilada sauce into 2 - 9 X 14 inch baking pans, enough to
cover bottom of pan. Heat tortillas in microwave or steam them in a double
boiler on stove. Then coat each tortilla with sauce and spoon 1/4 cup of
filling down center of each tortilla and 2 Tbsp. of sauce down middle of
filling. Roll up and arrange in pan seam side down and repeat. Now top filled
pan with remaining sauce. Bake at 350 degrees for 30 - 40 minutes or until
done. Top with vegan white cheese and serve.