Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Extra-firm tofu
1 tb Cumin seeds, toasted,crushed
1/2 ts Red pepper flakes, crushed
1 ts Oregano
4 lg Tortillas
Olive oil spray
4 oz Soy cheese, diced
1/2 c Frozen corn, defrosted

------------------ANCHO CHILI-TOMATO SALSA-----------------------
3 ea Ancho chili pods
5 ea Tomatoes
1 tb Olive oil
1 tb Maple syrup
Salt
3 tb Cilantro, chopped

--------------------------GARNISH-------------------------------
1 sm Avocado, pared, peeled,diced
8 ea Oil cured olives, pitted
-- chopped

Break combine tofu with next three ingredients. Spray the
tortillas with olive oil place on baking trays. Evenly distribute
tofu, soy cheese corn over tortillas. Bake at 450F until the
toppings are browned, 8 minutes. Spoon over salsa sprinkle with
avocado olives.

SALSA: Soak chilies in hot water until soft, about 20 minutes. Drain,
stem, seed finely chop chilies. Blanch tomatoes boiling hot water
for 10 seconds, peel, seed chopped.

Preheat oven to 400F. Combine chilies, tomatoes, oil syrup in an
ovenproof pan. Season with salt pepper. Bake for 20 minutes. Set
aside stir in cilantro.

Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 05-28-95

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