Ingredients:
1 (8 ounce) cans tomato sauce
1 1/2 cups water
1 large onions, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch, dissolved in 1/4 cup water
1 lb firm tofu, drained and crumbled ( defrosted if frozen)
1 medium onions, diced
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup picante sauce
2 cups steamed spinach, chopped
12 corn tortillas
Directions:
Preheat oven to 350 degrees.
For the sauce, place all ingredients except the cornstarch mixture in a small saucepan.
Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add the cornstarch mixture.
Cook, stirring, until thickened.
While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce.
Put a small layer of spinach down the center of each tortilla.
Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas.
Line 13″ x 9″ baking dish with filled, rolled tortillas.
Top with sauce and bake for 20-25 minutes or until bubbling.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.