1 lb. tofu in bite-size pieces
12 corn tortillas
2 tbsp. oil
1/2 lg. onion, chopped fine

Mix together in a bowl:

3 tbsp. chili powder
3 tbsp. unbleached white flour
1/2 tsp. garlic powder
1/2 tsp. cumin
1 tbsp. salt

Saute onions, add mixture to the soft onions, then whip in slowly without making lumps: 4 cups water. Bring to a boil. Cover the bottom of a 9x9 inch pan with chili gravy. Lay half the tortillas overlapping evenly. Cover with the tofu pieces, then more tortillas and the rest of the chili gravy. Sprinkle with 1/2 cup Monterey Jack cheese, grated, 1/2 cup black olives, chopped. Bake at 350 degrees about 20-25 minutes.