| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Tofu, Mexican and | 8 | Servings | |
INGREDIENTS
| 1 | Dozen corn tortillas, 6 inch size | |
| 1 | md | Onion, chopped |
| 2 | c | Tomatoes, diced |
| 2 | c | 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 | tb | Dry vinaigrette salad dressing mix |
| Fresh cilantro, chopped |
INSTRUCTIONS
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. Recipe by: Reversing Heart Disease,Ornish (Jan Gordon) Posted to Digest eat-lf.v097.n090 by "Ellen C." <ellen@elekta.com> on Apr 3, 1997
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