Tofu Mexican Rice Casserole
yield: 6
total time: 55 minutes
Ingredients
- 8 ounces sliced mushrooms
- 1 red bell pepper diced
- 1 medium onion diced
- 12 cloves garlic minced
- 14 ounces extra firm tofu drained
- 3 tablespoons olive oil divided
- 5 cups cooked white rice
- 16 ounces enchilada sauce
- 2 limes small
- 1/4 cup chopped cilantro
- 3 tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon pepper
- 1 1/2 teaspoons sea salt
- 2/3 cup shredded Mexican cheese for filling
- 1/2 cup shredded Mexican cheese for topping
Nutrition
- Calories : 340 calories
- Carbohydrate : 22 grams
- Cholesterol : 25 milligrams
- Fat : 21 grams
- Fiber : 6 grams
- Protein : 21 grams
- SaturatedFat : 7 grams
- Sodium : 1560 milligrams
- Sugar : 10 grams
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