Mexicali Casserole - cooking recipe

Ingredients

2 (12 1/2 oz.) pkg. tofu
1 (28 oz.) can no-salt red chili sauce
2 Tbsp. chili powder
2 (8 oz.) cans low-salt tomato sauce
2 Tbsp. all-purpose flour
1 to 2 cloves garlic, minced or pressed
18 corn tortillas
1 c. shredded Cheddar cheese
1 c. shredded farmer cheese
1 c. diced green peppers
1 c. chopped green onions
1/4 c. sliced ripe olives

Preparation

Drain tofu and freeze for 48 hours.
Thaw and wrap tightly in cheesecloth, pressing to squeeze out liquid; crumble.
Combine red chili sauce, chili powder and tomato sauce in large saucepan. Blend in flour.
Add crumbled tofu and garlic.
Cook over medium heat, stirring occasionally, until heated through.