I found this super yummy recipe in Vegan Holiday Kitchen by Nava Atlas. I've cooked some of her recipes via Fat Free Vegan, so when I saw the book in the new issues at my library I had to check it out.
Visually, it's not that impressive looking, and my husband didn't love it, but my oldest daughter and I both thought it was really very good. It kind of reminds me of a broken down enchilada, made with tofu and vegan cheese of course.
The flavors melt together beautifully in the oven. And though it's not a one pot meal, it is super simple to make.
I used larger than a 2 quart casserole dish, so my results were a little different. There was no "cutting into squares", we just spooned it onto the plate.
1 16-ounce tub firm tofu (I used Wildwood Organics brand)
2 tbsps Extra Virgin Olive Oil
1 large onion, finely chopped
8 corn tortillas, cut into 1 inch square pieces (I used Food for Life brand)
1 14-16oz can crushed tomatoes
2 medium-firm ripe tomatoes, diced
1 4-8 oz can mild green chillies, chopped
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
Salt to taste (I sprinkled Himalayan Pink Sea Salt on at the end)
1 cup grated cheddar-style nondairy cheese
Vegan Sour Cream (Homemade or store bought- we didn't use any)
1. Preheat oven to 400 F.
2. Cut the tofu into 1/2 inch- thick slices, and blot the slices gently between paper towels or a clean tea towel. Cut the slices into 1/2 inch dice.
3. Heat the oil in a large skillet. Saute the onion over medium heat until translucent. Add the garlic and tofu dice and continue to saute until all are golden.
4. Combine the tofu mixture with all the remaining ingredients except the last two and stir until thoroughly mixed. Pour into an oiled 2-quart casserole dish (round or oval is most attractive, but rectangular works as well) and pat in.
5. Sprinkle the cheese over the top. Bake for 25 minutes, or until the cheese is melted. Let stand for 5 minutes, then cut into squares or wedges to serve. Pass around sour cream for topping individual servings if desired.