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Tofu Tortilla Casserole

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  Olive oil 5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Firm tofu 12 Ounce, crumbled
  Canned crushed tomatoes 3 1⁄2 Cup (56 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Chili powder 2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  6 inch corn tortillas 9 , cut into 6 wedges
  1% low fat cottage cheese 2 Cup (32 tbs)
  Shredded cheddar cheese 4 1⁄2 Ounce
  Sliced scallions 1⁄2 Cup (8 tbs) (Green Onions)
  Black olives 10 Small, thinly sliced (Or 6 Large Black Olives)

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.

Recipe Summary

Main Dish

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Tofu Tortilla Casserole Recipe