Wednesday, January 4, 2012

Tortilla Lasagna (vegan/Gluten Free)

Yummmmm! .....enough said!


Corn tortillas
jar of favorite ORGANIC tomato sauce or homemade 
1 pkg gluten free brown/wild rice tempeh chopped into crumbles
2 cups black beans
2 medium tomatoes diced
1 large onion diced
2 cups kale or spinach (I used frozen organic spinach)
2 tbs tamari (or soy sauce make sure gf if you need it to be)
2 tsp cumin2 tsp chili powder
dash salt & pepper
dash of cayenne

For tofu "cheese"
1/2 block extra firm tofu dried
1/4 cup nutritional yeast
1 tbs liquid aminos
1/2 tsp garlic powder
In a pan saute onion in water or white wine.  Once onion is translucent add tamari, tomatoes, black beans, kale/spinach and tempeh.  Add all the spices and continue over medium heat until mixture is browned.  You may need to add water or white wine while browning to keep from sticking.  Once mixture is done set aside.

Tofu Cheese:
In a mixing bowl break up the half block of tofu into small crumbles.  Add the liquid aminos, garlic powder and nutritional yeast.  Using your hands, mix until tofu takes on a yellowish color.

In your 8x12 baking dish cover the bottom with enough tomato sauce to coat.  Layer the bottom with the corn tortillas, you can cut a tortilla in half to fill in spaces if needed.  Once you have your first layer of tortillas, spoon some of the filling over the tortillas, then sprinkle some of the tofu cheese, then spread out sauce over the top.  Cover with a layer of tortillas and repeat the filling, cheese and sauce.  Repeat as many times for as many layers as you wish to have.  On the final layer cover the tortillas with sauce and sprinkle any remaining tofu cheese and a sprinkle of nutritional yeast.

Bake on 350 for about 25 minutes or until hot all the way through.

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