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Tofu Mexican Rice Casserole

Joy Shull
  • 2018 minutes
  • Serves 6

INGREDIENTS

8 oz

sliced mushrooms

1

red bell pepper, diced

1

medium onion, diced

12 cloves

garlic, minced

14 oz

extra firm tofu, drained

3 tbsp

olive oil, divided

5 cups

cooked white rice

16 oz

enchilada sauce

Juice of 2 small limes

1/4 cup

chopped cilantro

3 tbsp

cumin

1 tbsp

chili powder

1 tsp

pepper

1 1/2 tsp

sea salt

2/3 cup

shredded Mexican cheese for filling

1/2 cup

shredded Mexican cheese, for topping