Tofu Tortilla Casserole
|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|
|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.