Tex-Mex Tofu Lasagna(Eating Light)

• 1 Tbsp. vegetable oil
• 2 cloves garlic, minced or to taste
• 1 (14 oz.) pkg. regular tofu (Hincichi), drained and cubed
• 1 onion, diced
• 2 (1.25 oz.) packets Mexican or taco seasoning
• 1 (28 oz.) can tomato sauce
• 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 (use less if dried is used)
• 1 (7 oz.) can mild jalapeno diced peppers
• 1/2 c. mild salsa or to taste

1. Saute tofu, garlic and onion in oil.
2. Stir in Mexican or taco seasoning packets.
3. When onions begin to soften, add tomato sauce and frozen vegetables; mix well.
4. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

vegetable oil, garlic, regular tofu, onion, packets, tomato sauce, frozen mixed vegetables, corn tortillas, lowfat mozzarella cheese, lowfat, lowfat ricotta cheese, fresh cilantro, peppers, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867147 (may not work)