Tofu Casserole

Here's another good one that April taught us. And it's obviously vegetarian-friendly. It's basically a tofu-lasagna and it's really, really good. Even if you don't like tofu you might like this because it hides the texture of it.

Ingredients:

• 1 T. + 2 tsp. olive oil
• 1/2 c. chopped onion
• 2 garlic cloves, minced
• 2 c. cottage cheese
• 14 oz. firm tofu, divided
• 2 15-oz. cans crushed tomatoes
• 2 T. chopped cilantro
• 1 T. chili powder
• 1 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 6 6-inch corn tortillas (we're not fans of corn tortillas, so we use pita bread or regular tortillas)
• 2 c. shredded cheddar cheese
• 1/2 c. sliced green onions
• 10 black olives, sliced (except who likes olives?)

Preheat oven to 350.

Crumble tofu into pea sized pieces and set aside. In medium saucepan, heat oil. Stir in onion and garlic and cook for 1 minute. Add tomatoes, cilantro, chili powder, cumin and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer uncovered for 10 minutes, until sauce is consistency of pudding. Add cottage cheese and tofu and cook for 1 more minute.

Spray a 9x13 casserole dish with nonstick cooking spray. Spread 1 c. sauce in bottom of pan. Layer with half the tortillas, then sauce, cheddar cheese and green onions. Repeat layers, top with olives. Bake until lightly browned and cheese is bubbly, about 30 minutes.