King Ranch Casserole
From NOW employee, Sherri Janes
|2 8-oz packages Mexican-style marinated, baked tofu, cubed (see notes)|
|1 cp. finely chopped onion|
|1 cp. finely chopped green bell pepper|
|1 clove garlic, chopped|
|1/2 tsp. chili powder, divided|
|1/4 tsp. ground cumin|
|1 and 1/2 cups. vegetable stock|
|2 and 1/2 Tbsp. NOW Real Food® Almond Flour*|
|1/4 cp. reduced-fat sour cream, plain yogurt or tofu sour cream|
|salt to taste|
|8 6-inch flour tortillas|
|1 can (14 1/2 oz) diced tomatoes with green chilies, drained|
|1 and 1/2 cups reduced fat cheddar cheese, cheddar-style soy or almond cheese|
|Paprika for garnish|
- Preheat oven to 350 degrees.
- Lightly oil 2-quart ovenproof casserole.
- In large bowl, combine tofu, onion, pepper, garlic 1/4 tsp. chili powder and cumin. Set aside.
- Put stock in small saucepan.
- Whisk in flour; cook over medium heat whisking constantly until sauce thickens and coats back of spoon.
- Remove from heat; whisk in sour cream or yogurt, remaining chili powder and salt to taste. Set aside.
- In casserole dish, layer tortillas, tofu mixture and tomatoes alternately, beginning and ending with tortillas.
- Pour sauce over casserole; sprinkle with cheese and paprika.
- Bake until hot and bubbly, about 30 to 35 minutes.
Note: For a simple, quick marinade if you are unable to find Mexican-style baked tofu in your natural food store, brush a block of tofu with olive oil, then sprinkle on your favorite packaged chili seasoning mix. Cube or slice tofu and use immediately or marinate at least 15 minutes and cook 1 hour at 400 degrees before cubing or slicing.
Helpful hint: the casserole can be assembled a day ahead and left covered in the refrigerator. The next day, bake the casserole uncovered.
Nutrition Facts per 1 cup serving:
13G total fat (3G sat. fat)
*NOW items available at your local health food store