Enchilladas with tofu

For 2 or 3 persons: 4 teaspoons of oil-1 clove of garlic, crushed or chopped 1 tablespoon minced onion-1-whole wheat flour 1 1/2-tablespoon and 1 tablespoon red miso or shoyu-1 cup water-1 pinch of cayenne pepper to 7 spices or Tabasco sauce-1 pinch of pepper or white-1/4 teaspoon oregano--2 tablespoons of ketchup-250 gr. roughly chopped green pepper 1-5--tofu tortilla with a diameter of about 10 cm.

Heat a tablespoon of oil in a pan and saute the garlic for 30 seconds.
Add the onion and cook for 3 or 4 minutes, then add the flour and saute for 30 seconds, add a tablespoon of miso and heat still 15 seconds.
Add the water a little at a time, stirring constantly until the sauce becomes smooth.
Add next four ingredients, cover and let simmer for 15 minutes.
Turn off the heat and let it cool, then add 2 tablespoons of chopped raw onions.
While the sauce is cooking, heat another pan with a tablespoon of olive oil, and sauté for 3 minutes the pepper and the remaining onion.
Add the remaining teaspoon miso and half season with white pepper and remove from heat.
Add to tofu, crushing well.
Preheat oven to 200 degrees. Pour half of the sauce in a pan. Past one side of tortilla in remaining sauce, then keeping this side facing up, fill it with 1/5 of the tofu mixture.
Roll up the tortilla not cramped, and arrange them into the Pan, one beside the other.
Pour the rest of the sauce over the tortillas in the Pan, bake for 15-20 minutes, or until tortillas are golden brown.
Serve hot or cold.