Easy One-Pot Meal that Freezes Well
This Mexican Vegetarian Tortilla Casserole recipe comes from Good Food Cookbook by Jane Brody, author and retired New York Times Personal Health columnist. The rich chili sauce infuses the mild-flavored tofu exquisitely. Like most chili-flavored recipes, it tastes terrific warmed up the next day as flavors meld, making it a tremendous leftover or freezer meal.
The first time I served this tortilla casserole recipe to my children, my middle daughter kept asking me, “mmm, what is that cheese, mommy?” It took me years to tell her that it was tofu. This recipe makes a large casserole dish that serves eight. I often split the recipe into two pie pans and freeze one. The only adaptation I have made is using convenient store-bought tortilla chips. Jane Brody instructs how to use fresh corn tortilla that has not been fried or salted for better nutrition.
This cookbook has a special place in my heart since it was the first one I ever purchased. I read an earlier book by the author, Jane Brody’s Nutrition Book, and found myself so enamored with the nutrition information that I called in sick at work to finish the book! I was hooked on nutrition and wellness from that point on. The book was a game-changer for me. She published the Good Food Cookbook shortly after I read the nutrition book. I met her at the book signing. This cookbook may get more use than any other recipe book I own. The broken spine and dirty pages prove it’s a favorite tool in my recipe arsenal.
What to Serve with Mexican Vegetarian Tortilla Casserole?
Toasting Corn Tortillas
Toast corn tortillas directly on the oven rack.
Place toasted tortillas on a sheet pan to cool
Break toasted tortillas into bite size pieces
Make one casserole to serve eight.
Or split into two pie pans and bake.
Freeze one after cooking and cooling.