Mexicali Casserole

• 2 (12 1/2 oz.) pkg. tofu
• 1 (28 oz.) can no-salt red chili sauce
• 2 Tbsp. chili powder
• 2 (8 oz.) cans low-salt tomato sauce
• 2 Tbsp. all-purpose flour
• 1 to 2 cloves garlic, minced or pressed
• 18 corn tortillas
• 1 c. shredded Cheddar cheese
• 1 c. shredded farmer cheese
• 1 c. diced green peppers
• 1 c. chopped green onions
• 1/4 c. sliced ripe olives

1. Drain tofu and freeze for 48 hours.
2. Thaw and wrap tightly in cheesecloth, pressing to squeeze out liquid; crumble.
3. Combine red chili sauce, chili powder and tomato sauce in large saucepan. Blend in flour.
4. Add crumbled tofu and garlic.
5. Cook over medium heat, stirring occasionally, until heated through.

tofu, chili sauce, chili powder, lowsalt, flour, garlic, corn tortillas, cheddar cheese, farmer cheese, green peppers, green onions, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456446 (may not work)