Tofu will soak up the flavors of whatever it mingles with. In this case, a Mexican lasagne provides the right spices and sauce to impart a most satisfying South-of-the-border twist to the Italian classic. The original recipe called for cottage cheese and Jack cheese, which was easily subbed with soy products. I used a mild taco sauce, but that is just my liking ~ a spicier version would also work very well. Very, very easy to make, this dish is equally good for dinner after work, or even for entertaining.
Mexican lasagne (modified from Cooking Light)
1 cup shredded soy cheddar cheese
1 cup chopped tomato
1 cup firm tofu, mashed
1/4 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves
9 (6″) corn tortillas
1 cup taco sauce
1/4 cup shredded soy cheddar cheese
1 tablespoon sliced green onions
Preheat oven to 375 degrees F.
Combine the first 6 ingredients. Arrange 3 tortillas in a 1 1/2 quart baking dish coated with cooking spray. Spread half of the tofu mixture over the tortillas. Repeat procedure with 3 tortillas and remaining tofu mixture; top with remaining tortillas.
Pour taco sauce over tortillas; sprinkle with soy cheese. Bake for 20 minutes or until cheese melts. Sprinkle with the green onions. Makes 4 servings.