This layered casserole of tortillas and tofu infused with Southwestern flavors is a favorite go-to recipe for company brunch. I’ve been making it for years and it never fails to please. Serve with a simple bean dish and a salad or slaw.
Serves: 6 to 8
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- One 16-ounce tub firm tofu
- 8 corn tortillas, cut into approximately 1-inch square pieces
- One 14- to 16-ounce can crushed tomatoes
- 2 medium firm, ripe tomatoes, diced
- 1 fresh hot green chile pepper, seeded and minced,
or one 4- to 8-ounce can chopped mild green chiles
- 1 teaspoon ground cumin, or more, to taste
- 1 teaspoon chili powder, or more, to taste
- 1 teaspoon dried oregano
- Salt to taste
- 1 cup cheddar-style nondairy cheese
- Vegan sour cream (homemade or store-bought) for topping, optional
Preheat the oven to 400º F.
Cut the tofu into 1/2-inch-thick slices, and blot the slices gently between paper towels or a clean tea towel. Cut the slices into 1/2-inch dice.
Heat the oil in a large skillet. Sauté the onion over medium heat until translucent. Add the garlic and tofu dice and continue to sauté until all are golden.
Combine the tofu mixture with all the remaining ingredients except the last 2 and stir until thoroughly mixed. Pour into an oiled 2-quart casserole dish (round or oval are most attractive, but rectangular works as well) and pat in.
Sprinkle the cheese over the top. Bake for 25 minutes, or until the cheese is melted. Let stand for 5 minutes, then cut into squares or wedges to serve. Pass around sour cream for topping individual servings if desired.
Per serving: 235.2 calories; 13.2g totoal fat; 26g carbs; 4.7g fiber; 6.6g protein; 355.8mg sodium;