Recipe for King Ranch Casserole 
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Yield:
8
Ingredients:
Amount Ingredient
2 x 8 oz pkg mexican-style marinated, baked tofu, cubed
1 cup onion, finely chopped
1 cup green bell pepper, finely chopped
1 x clove garlic, chopped
1/2 tsp chili powder, divided
1/4 tsp ground cumin
1/2 cup vegetable stock
1/2 tbl flour
1/4 cup reduced-fat sour cream, or plain yogurt
salt, to taste
8 x 6 inch flour tortillas
1 x 14.5 oz can diced tomatoes with chiles, drained
1/2 cup reduced-fat cheddar cheese, shredded*
Instructions:
Instructions: Preheat oven to 350F. Lightly oil 2 qt ovenproof casserole.

In large bowl, combine tofu, onion, pepper, garlic, 1/4 tsp chili powder and cumin. Set aside.

Put stock in small saucepan. Whisk in flour; cook over medium heat whisking constantly until sauce thickens and coats back of spoon. Remove from heat; whisk in sour cream or yogurt, remaining chili powder and salt to taste. Set aside.

In casserole, layer tortillas, tofu mixture and tomatoes alternately, beginning and ending with tortillas. Pour sauce over casserole; sprinkle with cheese and paprika. Bake until hot and bubbly, about 30-35 minutes.

Makes 8
servings.

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