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Tofu Mexican Rice Casserole

yield: 6 total time: 55 minutes
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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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