I work from home quite a lot… and half the time, by the time I get hungry I am too hungry to prepare something to eat. So I usually have a fridge full of delicious stuff to cook and I end up having a boiled potato or a sandwich for lunch. I just can’t spend 30-40 minutes cooking something right in the middle of a work day.
I had a bunch of tortillas I had bought to experiment with a few Mexican dishes I learned in Mexico and got tired of seeing them in the fridge, so I searched several recipes and found a few interesting ones, but of course all included some kind of meat. I had some left-over tofu-chón in my fridge and I decided to mix and match recipes to see what would work.
I liked one in particular because it needed to chill overnight before baking… I thought it was awesome for lunch because I could just pop into the toaster oven at about 11AM, leave it alone and by the time I would get hungry, it would be ready. My kind of recipe…
I am not certain if the overnight soak is essential, but I love that this is an easy assembly you can prepare while making another dish the night (or even a few nights) before. It’ll be ready when you are…
7 corn tortillas, cut into ½” strips 6-7 slices of marinated tofu, sliced into small pieces – I used this tofu-chón recipe here 1/2 cup mild or medium salsa 1 can of condensed cream of mushroom soup 1 medium onion, finely chopped ½ a packet of white button mushrooms, sliced (about 2 cups) 4oz sour cream ½ cup plain low-fat yogurt 1 cup shredded cheddar cheese ¼ cup of water, if needed
- Prepare the tofu… first you need to press the tofu for about 1 hour and marinate in the adobo mixture for about an extra 2-3 hours. So I recommend you making this tofu ahead and save them in the fridge and have them ready for you when you want to make this recipe.
- Add salsa, mushroom soup and onions to a medium bowl and stir to combine. If you find it too thick, add the ¼ cup of water in small increments to avoid making it too watery. Set aside.
- Now mix together the sour cream and yogurt in a separate bowl. Set aside too.
- Spread 1/2 cup of the salsa mixture in bottom of a medium baking dish that can fit into your toaster oven. Place half of the tortilla strips in an even layer over salsa mixture
- Followed by half of the tofu, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream/yogurt mixture, and half of the remaining cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight.
- Uncover and transfer baking dish to a 300F degree oven. Bake until casserole is heated through and cheese is melted ad golden brown on top, about 1 hour.