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King Ranch Casserole

From NOW employee, Sherri Janes
Serves 8
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
  1. Preheat oven to 350 degrees.
  2. Lightly oil 2-quart ovenproof casserole.
  3. In large bowl, combine tofu, onion, pepper, garlic 1/4 tsp. chili powder and cumin. Set aside.
  4. Put stock in small saucepan.
  5. Whisk in flour; cook over medium heat whisking constantly until sauce thickens and coats back of spoon.
  6. Remove from heat; whisk in sour cream or yogurt, remaining chili powder and salt to taste. Set aside.
  7. In casserole dish, layer tortillas, tofu mixture and tomatoes alternately, beginning and ending with tortillas.
  8. Pour sauce over casserole; sprinkle with cheese and paprika.
  9. 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:
332 cal
19G protein
13G total fat (3G sat. fat)
35G carbohydrates
0 cholesterol
336mg sodium
3G fiber
*NOW items available at your local health food store

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