Tex Mex Tofu Lasagna

Name: Tex Mex Tofu Lasagna
Ingredients: 1 Tbsp. vegetable oil; 2 cloves garlic, minced or to taste; 1 (14 oz.) pkg. Hinoichi regular tofu, drained and cubed; 1 onion, diced; 2 (1.25 oz.) packets Mexican or taco seasoning; 1 (28 oz.) can tomato puree; 1 (16 oz.) pkg. frozen mixed vegetables; 6 corn tortillas, cut in strips; 1 c. low-fat Mozzarella cheese; 1 c. low-fat Cheddar cheese; 1 c. low-fat Ricotta cheese; 1 c. fresh cilantro, chopped; 1 (7 oz.) can mild jalapeno diced chilies; 1/2 c. mild salsa or to taste

14 ingredients

11 steps

Ingredients

1 Tbsp. vegetable oil
2 cloves garlic, minced or to taste
1 (14 oz.) pkg. Hinoichi regular tofu, drained and cubed
1 onion, diced
2 (1.25 oz.) packets Mexican or taco seasoning
1 (28 oz.) can tomato puree
1 (16 oz.) pkg. frozen mixed vegetables
6 corn tortillas, cut in strips
1 c. low-fat Mozzarella cheese
1 c. low-fat Cheddar cheese
1 c. low-fat Ricotta cheese
1 c. fresh cilantro, chopped
1 (7 oz.) can mild jalapeno diced chilies
1/2 c. mild salsa or to taste

Directions

1

Saute tofu, garlic and onion in oil.
2

Stir in Mexican seasoning packets.
3

When onions begin to soften, add tomato puree and frozen vegetables.
4

Mix well.
5

Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
6

Line the bottom of a 2-quart casserole dish with 2 of the 6 tortillas.
7

Layer 1/2 of the tomato tofu mixture.
8

Top with 1/2 of all cheeses, follow with cilantro, then jalapeno peppers.
9

Repeat once with remaining ingredients, ending with the last 2 tortillas and salsa.
10

Bake in a 350° oven until cheeses melt, approximately 30 to 45 minutes.
11

Serves 10 to 12.