#veganrecipe Mexican Tofu Casserole
2 cups precooked pinto beans
1 container firm tofu
2 cups fresh or canned tomatoes or pre-made salsa or enchilada sauce
Vegan cheese for topping
optional: frozen corn, precooked brown rice
Mexican seasonings of choice: cumin, chili powder, onion powder, garlic powder, etc. or you can use the prepackaged "Taco Seasoning" or "Chili Seasoning" packets. Just be sure to read the ingredient list. Some have MSG etc. 1-2 Tablespoons to taste
salt or salt alternative: 1/2 teaspoon
nutritional yeast (optional)
olive oil

Mix the tomatoes with the seasonings and salt and oil if they aren't already flavored.
Crumble the tofu into the tomatoes. In a 9X9 or similar baking dish, brush with oil, and pour in the pinto bean layer, a layer or vegan cheese, then the corn or rice or other filling of choice if using. The top layer is the tofu/tomato mixture. Sprinkle more vegan cheese on top, and nutritional yeast. Crushed tortilla chips can also be spread like breadcrumbs under the cheese for extra crispness. Bake 20-30 minutes at 325. Just check often to make sure the toppings don't burn. Serve over a bed of baby greens with more salsa and guacamole. Enjoy!