Tofu Tortilla Casserole

Yield: 6 servings

Ingredients

Sauce

• 1 tablespoon + 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

Layering

• 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

Instructions

Sauce

1. In a medium saucepan, heat oil. Stir in onion and garlic and cook for 1 minute.
2. 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 for 10 minutes.
3. Heat oven to 350 degrees F. Spray a 13 x 9 x 2 inch casserole with nonstick cooking spray.

Layering

1. 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.
2. Bake until lightly browned and cheese is bubbly, about 30 minutes.

Nutrition

Calories: 362 (26% from protein, 37% from carbohydrate, 37% from fat) Protein: 23.8g (4g soy protein) Total fat: 15.4g Saturated fat: 5.8g Cholesterol: 26mg Sodium: 1,195mg Carbohydrate: 33.8g Dietary fiber: 5.5g
Exchanges: 2 vegetable, 1 1/2 starch, 2 1/2 meat, 2 1/2 fat