1 lb. super firm tofu, thinly sliced
1 1/2 c. sliced onions
1 1/2 c. green peppers, sliced
1 (4 oz.) can chopped green chiles
1/2 c. orange juice
1 tbsp. olive oil
2 tbsp. vinegar
3 cloves garlic, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
6 (6 inch) corn tortillas

Place tofu, onions, and green pepper in a 9x9 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan and refrigerate 4-5 hours, gently stirring tofu mixture occasionally.

To cook: Wrap tortillas tightly in aluminum foil and heat in a 350 degree oven for 10 minutes. Heat a large skillet over medium-high heat. Drain tofu mixture (reserving marinade) and place in skillet, stirring gently, until vegetables are tender.

Add marinade, a little at a time, to keep mixture form sticking. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6.