Tofu 'Chik'n' Enchiladas Recipe from Mexico - Tomato, Cheese, and Broccoli

Ingredients

• 28 oz (794 g) of tomato sauce
• 1 1/2 cups veggie stock or water
• 2 tbsp oil or margarine
• 2 tbsp flour
• 4 cloves garlic
• 2 tbsp hot chili powder
• 1 1/2 cups soy milk
• 1/2 cup nutritional yeast flakes
• 3 tbsp cornstarch
• 2 tbsp light oil
• 1 tbsp unbleached flour
• 1 tbsp light miso (optional; give the 'cheez' a nice tang)
• 1/2 tsp garlic powder
• salt to taste
• 1 tbsp cumin powder
• 2 tsp sweetener
• 1/2 tsp salt (or to taste)
• 1 lb (454 g) extra firm tofu
• 2 cups broccoli, chopped small and steamed until tender-crisp
• 2 cups water
• 1/2 cup soy sauce or braggs
• 1 cup tofu sour cream
• 1/2 cup chopped black olives (optional)
• 1/4 cup vegan mayonnaise (Vegenaise is best for this)
• 1/4 cup chopped pickled banana peppers