Tortilla Casserole

5.0 (1 reviews)
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2 Tbsp. oil
2 medium onions, chopped
1 clove garlic, minced
2 cups button mushrooms, chopped, or 2 cups chopped mixed vegetables like red peppers, green peppers, yellow peppers, baby corn, or carrots (any combination of vegetables or any single vegetable can be used)
1 jalapeño, chopped, or dried chili flakes, to taste
1 tsp. dried oregano
2 cups tomato purée
1/3 cup silken tofu, creamed
1/3 cup grated nondairy Parmesan
Salt, to taste
8 corn tortillas cut into 2-inch-by-4-inch strips
1/2 cup grated nondairy cheddar cheese
1 cup salsa

• Heat the oil in a pan and add onions and garlic. Stir until transparent.
• Add the vegetables, jalapeño, and oregano and stir for about 2 to 3 minutes.
• Add the tomato purée and stir well and bring to boil.
• Add the creamed tofu, stirring continuously.
• Stir in the nondairy Parmesan.
• Season with the salt.
• Add the tortilla strips and stir well.
• Pour into a baking dish and sprinkle with the nondairy cheddar cheese. Bake in a preheated oven at 375°F for about 20 minutes, until the “cheese” is slightly browned.
• Serve hot with the salsa on the side.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind