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Sombrero Casserole

What you need: 

1 lb. firm tofu, mashed into pea-size bits
1/4 cup raisins
1/4 cup cooked rice
2 tablespoon soy parmesan
4 packets instant grits, plain (if not available, use 1 cup fine cornmeal)
SAUCE:
1 can enchilada sauce (or make your own)
1/4 cup lemon or lime juice
1 cup apple juice
1/2 teaspoon baking soda
LOTS of tabasco (or your favorite pepper sauce)

What you do: 

Heat oven to 350. Oil a medium-size casserole dish, and pour dry grits evenly over the bottom. Top with tofu, then raisins, rice, and parmesan. Mix together all ingredients for sauce (the baking soda will make it slightly frothy - this is normal.) Pour over top of casserole. Bake for 2 hours (seems like a long time, but it needs it!)
If desired, top with your favorite vegan cheese just before serving. Absolutely delicious scooped out and served on a bed of crumbled tortilla chips and lettuce.

Preparation Time: 
2 hrs. 20 min
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This had a really great taste, something different and something pleasant. However, I used cornmeal as suggested to substitute and that did not work well in that the fluid did not seem to soak it well enough to make a fluffy crust. Covering it with foil during cooking may solve that. I plan on making this again only mixing all the ingredients together. I also did not have apple juice and used orange juice and it was very good.

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