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MyCookbook Recipe Database
MyCookbook Member: SeaCher
Recipe Category: Vegetarian
Recipe Preparation Level: moderate
1 dozen 6 inch corn tortillas, oil free
1 medium onion, chopped
2 cups diced tomatoes
2 cups tomato salsa
1 red chili pepper or 1 jalapeno chile, chopped
3 cloves garlic
1 27-ounce can whole green chilies
12 ounces firm tofu, mashed
32 ounces nonfat yogurt
1 tablespoon dry, no-oil vinaigrette salad dressing mix
freshly chopped cilantro for garnish (or parsley)
1. Preheat oven to 350 F.
2. Using a nonstick baking dish, line the casserole with 6 tortillas.
3. Mix together the onion, tomatoes, salsa, 1 teaspoon cumin, chopped
chile and garlic. Pour about 3/4 of this mixture into the casserole.
Lay the whole green chili peppers flat over this, then the mashed
tofu. Cover with remaining tortillas. Add remaining tomato mixture.
4. Mix yogurt with the dry salad dressing mix and pour over the top,
sprinkle a little ground cumin over all.
5. Bake for about 35 to 45 minutes. Garnish with cilantro or parsley.
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