Note: This recipe requires some advance preparation.
Note also: I highly recommend taking the time to make your own flour tortillas -- they taste amazing with this recipe.
Freeze, thaw, squeeze, and tear into bite-size pieces: 3 lbs firm tofu
Mix this together well with the tofu pieces and brown (i.e. fry) in 1/2 cup of oil, turning often. While tofu is browning, prepare the Enchilada Tomato Sauce.
Preheat oven to 350F.
With tongs, submerge each corn tortilla in hot oil (350F), for just 1 or 2 seconds, to soften. (If you are using Flour Tortillas, skip this step and dunk directly in the Tomato Sauce.) Wipe off excess oil on edge of pan and dip the tortilla into the tomato sauce, then lay it on a plate. Lay 1/3-1/2 of browned tofu across the tortilla and roll it up. Pour a thin layer of tomato sauce in the bottom of a 9" by 13" baking pan and arange the rolled tortillas in it. Cover with the rest of the tomato sauce bake for about 20-25 minutes or until bubbling.
If you like, you can sprinkle over the top before baking:
1.5 cups onions, chopped
1.5 cups black olives, chopped
Source: "Tofu Cookery" by Louise Hagler.
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