Recipe: Enchilada Casserole


12 oz. extra firm silken tofu
1 tsp. olive oil
2 Tbsp. ground cumin
2 Tbsp. chili powder
2 tsp. granulated garlic
2 cups chunky tomato sauce
1 can refried beans
1 cup grated cheese
1/2 cup chopped onion
1/2 cup roasted sweet peppers, chopped
1/2 cup frozen corn
1 can sliced olives
9 corn tortillas


In a large skillet, heat oil. Crumble tofu and sauté 2 minutes. Add cumin, chili powder and garlic and sauté until fragrant. Stir in tomato sauce. Put 1/2 cup of tofu sauce in the bottom of a baking dish. Layer 3 corn tortillas on top of sauce. Spread with one half of beans, then sprinkle with of each cheese, onions, peppers and olives. Top with another 1/2 cup of sauce and three more tortillas. Repeat with remaining ingredients, ending with a third layer of tortillas. Spread remaining sauce on top of tortillas. Cover and bake at 350° until bubbly, about 45 minutes. Serve with sour cream and salsa.