Mexican Casserole, Lydia's

Title:
Mexican Casserole, Lydia's

Yield:
8 Servings

Categories:
Tofu,
Mexican
and




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






 Preheat oven to 350 F. Using a nonstick baking dish, 
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." 
on Apr 3, 1997