42 oz Tofu, firm; frozed & thawed

     20    Corn tortillas; * see note

           Marinade:
    1/3 c  Soy sauce, low sodium

      3 tb Tomato sauce; low-sodium

      3 tb Peanut butter; ** see note

      3 ts Onion powder

      2 ts Chili powder

           Enchilada sauce
      1 lg Yellow onion; chopped

      2    Garlic cloves; crushed

     24 oz Tomato sauce; * see note

      3 c  Water

      3 tb Chili powder

      2 tb Cornstarch

    1/4 c  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
  sliced olives before baking.
  Source:  Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994