2 pounds firm tofu, frozen, thawed, and squeezed
1/3 cup soy sauce
2 tablespoons tomato paste
2 tablespoons softened vegan peanut butter
2 teaspoons onion powder
1 teaspoon powdered cumin
1 cup canola oil, divided
1 (20 ounce) can mild enchilada sauce, divided
12 fresh corn tortillas
1/2 cup sliced black olives
1. Preheat oven to 400 degrees F. Tear tofu into small pieces. In a bowl, combine tofu pieces with soy sauce, tomato paste, peanut butter, onion powder, and cumin. Mix thoroughly and set aside.
2. Heat 1/2 cup canola oil in an iron skillet until very hot and cook the tofu mixture until all of it is a nice light brown, about 6 minutes on high heat.
3. Meanwhile, spread 3/4 cup enchilada sauce in a 9X13" baking pan. Heat 1/2 cup canola oil in a separate skillet; dip tortillas into very hot oil for a few seconds to soften and transfer to a plate.
4. Fill tortillas with tofu mixture, roll, and place in baking dish. Continue with all 12 tortillas, putting some in a second dish if necessary. Top enchiladas with remaining sauce and black olives. Bake for 10-15 minutes, or until hot and bubbly.