1 Dozen corn tortillas, 6 inch size
1 medium Onion, chopped
2 cup Tomatoes, diced
2 cup Tomato salsa
Ground cumin
1 Whole red chiles, chopped -or- 1 jalapeno chili
3 Cloves garlic
27 oz Canned green chiles
12 oz Firm tofu, mashed
32 oz Nonfat yogurt
1 tbsp Dry vinaigrette salad dressing mix
Fresh cilantro, chopped
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Preheat oven to 350 F. Using a nonstick baking dish, <or spray lightly with cooking spray> line the casserole with 6 tortillas. Mix together the onion, tomatoes, salsa, 1 teaspoon cumin, chopped chili and garlic. Pour about 3/4 of this mixture into the casserole. Lay the whole green chili peppers flat over this, then the mashed tofu. Cover with remaining tortillas. Add remaining tomato mixture. Mix yogurt with the dry salad dressing mix and pour over the top, sprinkle a little ground cumin over this and bake for about 35 to 45 minutes. Garnish with cilantro or parsley.
Variation: substitute some cooked beans for the tofu, try soy yogurt for vegan (?)
Make it as hot as you like, just add more chilies. |
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