| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Low-fat, Main dish | 8 | Servings | |
INGREDIENTS
| 12 | 6-inch corn tortillas | |
| 1 | md | Onion, chopped |
| 2 | c | Diced tomatoes |
| 2 | c | Tomato salsa |
| Ground cumin r | ||
| 1 | Jalapeno chili | |
| 3 | Cloves garlic, minced | |
| 1 | cn | 27-ounce whole green chilies |
| 12 | oz | Firm tofu, mashed |
| 32 | oz | Non-fat yogurt |
| 1 | tb | Dry no-oil vinaigrette salad dressing |
| Freshly chopped cilantro |
INSTRUCTIONS
Preheat oven to 350 [degrees] F. Using nonstick baking dish, line casserole with six tortillas. Mix together onion, tomatoes, salsa, 1 teaspoon cumin, chopped red chili pepper, and garlic. Pour about three- fourths of mixture into casserole. Lay green chili peppers flat over this, then mashed tofu. Cover with remainder of tortillas. Add remaining chopped tomato and salsa mixture. Mix yogurt with dry salad dressing mix and pour over chopped tomato and salsa. Sprinkle a little ground cumin over this and bake for 35-45 minutes. Garnish with cilantro. Variation: Substitute cooked beans for the tofu.
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