Ingredients

1 Tbs. garlic olive oil or regular olive oil
2 cloves garlic minced or 1 tsp. prepared minced garlic
1 14 oz. package firm tofu, drained and cubed
1 1 1/2 oz. taco seasoning packet mild or spicy
1 28 oz. can diced tomatoes

1 16 oz. package mixed vegetables or 8 oz. white corn
1 8 oz. pkg. peas (or other veggies you really like)
7-8 corn tortillas cut into strips
1 C. soy jalapeño jack cheese
1 C. soy cheddar cheese
1 C. low fat ricotta (optional)
1 C. fresh cilantro
1 7 oz. can green chilies mild or spicy
Garnish with fresh tomatoes and jalapeños

Directions

Sauté tofu, onion and garlic in garlic olive oil, stir in seasoning packets. When the onions begin to soften add the diced tomatoes and sauce, frozen vegetables, mix well. Bring the mixture to a medium boil, reduce heat and simmer approximately 15 minutes. Line the bottom of a 9x13 casserole dish with two of the 8 tortillas. Layer 1/2 the tomato tofu mixture, top with 1/2 the soy cheese, follow with the cilantro and green chilies. Repeat the process with the remaining ingredients ending with the last of the tortilla strips. Bake at 350 degrees until cheeses melt. Approximately 30-45 minutes.

Cooking Time

30-45  minutes