1/2 block firm or extra firm tofu (about 9 ounces)
Cumin
Garlic powder
Chili powder
1/2 can condensed reduced fat/sodium cream of mushroom soup
32 ounces prepared salsa verde
Instructions
Preheat oven to 350.
To prepare tofu, crumble tofu into a non-stick skillet coated with cooking spray. Sprinkle with garlic powder, cumin and chili powder. Heat over medium-high heat and cook until lightly browned. Set aside.
In a medium bowl combine salsa verde and condensed cream of mushroom soup. Whisk well until combined.
Place about 1 ladle of salsa mixture on the bottom of 9 X 13 baking dish. Begin to assemble casserole.
Place about 5 tortillas on top of the salsa mixture, spread with 1/2 of the ricotta cheese, 1/2 the frozen corn, 1/2 the tofu, 1/3 of the shredded cheese and 1/3 of the salsa mixture. Repeat layer one more time, ending with about 5 tortillas on top.
Finish by topping with remaining salsa mixture and cheese. Cover with foil and bake until heated through, about 30 minutes. Uncover and bake until cheese is lightly browned.
Serve with mixed green salad. Chicken may be substituted for tofu.
