Chili Enchiladas

• 42 ounces tofu firm, frozed & thawed
• 20 corn tortillas * see note
• 1 cup soy sauce low sodium
• 3 tablespoons tomato sauce low sodium
• 3 tablespoons peanut butter ** see note
• 3 teaspoons onion powder
• 2 teaspoons chili powder
• 1 yellow onion chopped
• 2 garlic cloves crushed
• 24 ounces tomato sauce * see note
• 3 cups water
• 3 tablespoons chili powder
• 2 tablespoons cornstarch
• 1 cup water cold

1. Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and tear the tofu into pieces.
2. Mix the next five ingredients together, pour over the tofu, and mix well.
3. Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly.
4. Set aside.
5. 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.
6. Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring.

corn tortillas, soy sauce, tomato sauce, peanut butter, onion powder, chili powder, onion, garlic, tomato sauce, water, chili powder, cornstarch, water cold

Taken from www.yummly.com/recipe/Chili-Enchiladas-1650444 (may not work)