Tofu Tortilla Casserole

Makes 6 servings.

Sauce:
1 tablespoon plus 2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 cups low-fat cottage cheese
12 ounces firm tofu, crumbled
3 1/2 cups canned crushed tomatoes
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

9 (6-inch) corn tortillas, cut into 6 wedges
4 1/2 ounces shredded Cheddar cheese
1/2 cup sliced green onions
10 black olives, sliced

To prepare sauce: In a medium saucepan, heat oil. Stir in onion and garlic and cook for 1 minute. Add cottage cheese and tofu and cook 1 minute longer. Add tomatoes, cilantro, chili powder, cumin and salt. Bring to a boil, stirring occasionally. Reduce heat; simmer 10 minutes.

Heat oven to 350 degrees F. Spray a 13 x 9 x 2-inch casserole with nonstick cooking spray.

Spread 1 cup sauce in bottom of casserole. Layer with half the tortillas, then sauce, Cheddar cheese and green onions. Repeat the layers; top with olives. Bake until lightly browned and cheese is bubbly, about 30 minutes.

Calories: 362 (26% from protein, 37% from carbohydrate, 37% from fat) Protein: 23.8 grams (4 grams soy protein) Total fat: 15.4 grams Saturated fat: 5.8 grams Cholesterol: 26 mg Sodium: 1,195 mg Carbohydrate: 33.8 grams Dietary fiber: 5.5 grams

Exchanges: 2 vegetable, 1 1/2 starch, 2 1/2 meat, 2 1/2 fat