Sombrero Casserole
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)
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.
SO HOW'D IT GO?
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