1 lb. shredded medium cheddar cheese
1 12 oz block firm tofu(freezing first gives it a nice texture)
2 10.5 oz cans cream of celery soup or cream of mushroom soup
1/2 cup vegetable oil
18-24 corn tortillas
12 roasted green chilies
or ½ cup frozen or canned green chili
give or take ½ cup water
Deep fry corn tortillas in about a half inch of vegetable oil for about 5 seconds each side set aside on paper towel to absorb oil.
Dice tofu into ½ inch cubes and fry in a half inch of hot oil for about 10 minutes or until lightly browned on both sides.
Preheat oven to 375 degrees.
In a mixing bowl mix together fried tofu, shredded cheese, soup, green Chili add water until slightly runny.
In a glass-baking dish pour a little of the mixture to cover the bottom of the dish so the corn tortillas won’t stick.
Next, put one layer of corn tortillas. Then spread some of the mixture, repeat (building this like a lasagna).make sure that the last layer is the cheese mixture.
Bake in oven at 375 for 45 minutes or until golden brown and not runny.
This should serve 4 to 6 depending on their appetites.
Prep time:30 min.
Cooking Time: about 45 min.