Tofu Tortilla Casserole Recipe
Ingredients
| 1 tablespoon plus 2 teaspoons olive oil | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Firm tofu | 12 Ounce, crumbled | |
| Crushed tomatoes | 3 1/2 Cup (16 tbs), canned | |
| Cilantro | 2 Tablespoon, chopped | |
| Chili powder | 2 Teaspoon | |
| Ground cumin | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Nine 6-inch corn tortillas, cut into 6 wedges | ||
| Cottage cheese | 2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 4 1/2 Ounce | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| 10 small or 6 large black olives, thinly sliced | ||
Directions
1. To prepare sauce, in medium saucepan, heat oil; stir in onion and garlic; cook for 1 minute. Add tofu; cook 1 minute longer. Add tomatoes, cilantro, chili powder, cumin, and salt. Bring to a boil, stirring occasionally. Reduce heat; simmer 10 minutes.
2. Preheat oven to 350°F. Spray 13-by-9-by-2-inch casserole with nonstick cooking spray.
3. Spread 1 cup sauce in bottom of casserole. Layer with half the tortillas, sauce, cheese, and scallions. Repeat layering; top with olives.
4. Bake until lightly browned and cheese is bubbly, about 30 minutes.
2. Preheat oven to 350°F. Spray 13-by-9-by-2-inch casserole with nonstick cooking spray.
3. Spread 1 cup sauce in bottom of casserole. Layer with half the tortillas, sauce, cheese, and scallions. Repeat layering; top with olives.
4. Bake until lightly browned and cheese is bubbly, about 30 minutes.
Chef
