Cookbook

Ingredients

• olive oil
• 1 package tofu
• 1 teaspoon salt
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander seeds
• 1/4 teaspoon cayenne
• 1 14-oz can refried pinto beans (or you can make your own refried beans )
• 2 medium onions, chopped (about 2 1/2 cups)
• 1 red bell pepper, stem and seeds removed, chopped (about 1 cup)
• 3 cloves garlic, peeled and minced
• 2 14-oz can crushed or diced tomatoes, preferably Fire Roasted
• 1 7-oz can diced green Anaheim chiles
• 1/2 teaspoon dried oregano
• 8 wheat tortillas
• 2 cups coarsely grated Monterey Jack cheese, about 8 oz
• 2 cups coarsely grated mild cheddar cheese, about 8 oz
• sour cream, optional topping
• avocado, optional topping
• cilantro, optional topping

Instructions

1. Brown the tofu and add the spices:

   1. Chop tofu into 1/4in cubes
   2. Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying pan on medium high heat.
   3. Add the tofu.
   4. Sprinkle with salt.
   5. Sprinkle on the chile powder, cayenne, cumin, and coriander.
   6. Allow the tofu to cook on one side, and then stir it so the other side can be browned.
   7. As soon as the tofu is cooked, remove the pan from the burner.

2. Sauté the onions, bell peppers, garlic, add tomatoes, chiles, oregano:

   1. Add another tablespoon of olive oil to the empty pan used to cook the tofu and set over medium heat.
   2. Add the onions and chopped bell peppers.
   3. Cook until onions have softened, about 5 minutes.
   4. Add the garlic, cook for an additional 1 minute.
   5. Add the diced tomatoes, green chiles and oregano.
   6. Bring to a simmer.
   7. Simmer gently for 15-20 minutes while you prepare the tortillas.

3. Preheat the oven to 350°F

4. Lightly oil a 9x13-inch glass or ceramic baking dish.

5. Assemble the casserole:

   1. Spread a layer of sauce on the bottom of the baking dish.
   2. Arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely).
   3. Spread half of beans evenly over tortillas in dish and top with half of tofu mixture.
   4. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.
   5. Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas.
   6. Sprinkle remaining cheese over tortillas.

6. Bake casserole on the middle rack in the oven at 350°F for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling.

7. Cool and serve: Let the casserole stand for 10 to 15 minutes before serving. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

Notes

1. Jeffrey YasskinJun 2, 2024

   Today I skipped everything spicy and replaced the bell pepper with a big carrot, 4 tomatillos, and a zucchini, and skipped the beans.