Tofu and Corn Enchiladas - The Veggie Table

Savory tofu and sweet corn rolled up in a tortilla and smothered in a spicy sauce – ¡olé!
Yield	6-8 enchiladas
Time	70 minutes (plus time to press tofu)
Tools	small baking dish large baking dish rubber spatula
Ingredients	1 batch Tex-Mex marinade ½ pound tofu, pressed and cut into 12-16 strips (2 per tortilla) 1½-2 c red chile sauce 6-8 corn or flour tortillas (depending on size) 1 c corn kernals
Directions	Make the marinade in the small dish and place the tofu strips in it, turning to coat. Let marinate for at least 20 minutes, turning occasionally. Bake at 350 for 20 minutes. Lightly oil the bottom and sides of the large dish, then spread about ¾ c chile sauce on the bottom. Arrange two strips of tofu just below the centerline of a tortilla, then sprinkle with about 2 T corn. Roll up fairly tightly and set in the baking dish, seam side down. Repeat with remaining ingredients, placing each enchilada in the dish right next to the previous one. Spread the chile sauce evenly on top of the enchiladas, making sure that each tortilla is completely covered. Bake at 400 degrees for 20 minutes, until hot. You might find it easier to serve the enchiladas if you cut them in half before trying to remove them from the baking dish.
Notes	Serve with refried beans, Spanish rice, and a dollop of sour cream.
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