Mexican Lasagna

Ingredients:

1 lb firm tofu
1 package corn tortillas (we use some that contain no oil)
1/4 nutritional yeast
Taco seasoning (to taste)
1 can black beans
1 can refried beans
1 bell pepper chopped (any color)
1/2 of a sweet onion chopped
Daiya Cheese (optional)
Green chillis
Enchilada sauce (I had a big can, but I didn't use the whole thing)

Instructions:

Preheat oven 375 degrees

Saute the onions, and the bell peppers and let cook until soft.  Let cool.

Crumble the tofu into a large bowl, and add nutritional yeast and taco seasoning.  Mix well.  Add black beans to the mix along with the onions and bell pepper.

On top of that, drizzle on some enchilada sauce and some cheese.

I lightly oiled a cake pan, and placed the torillas on the bottom of the pan spread out. 

Spread the tofu out on top of the tortillas evenly.

Add another layer of tortillas, on top of that layer spread out the refried beans.

Pour on some more sauce, and add some more cheese if you wish.

Bake in a 375 degree oven for 60 minutes. 

Garnish with avocado, and I also add some soy yogurt on top after I took the picture.  Enjoy!







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