Ingredients
- Olive oil spray
- 6 canned whole green chiles (from three 4-ounce cans or the equivalent), rinsed and drained
- 1 corn tortilla, plus more for serving
- One 14-ounce block extra firm tofu, drained
- ¼ cup unsweetened nondairy milk
- 1 tablespoon olive oil
- ⅓ cup unbleached all-purpose flour (or gluten-free flour blend)
- 2 tablespoons cornmeal (certified gluten-free if necessary)
- 1 teaspoon baking powder
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Basic Cashew or Pepperjack Cheese Sauce (or store-bought vegan cheese)
- Chopped fresh cilantro, optional
- Salsa, optional
Instructions
- Preheat the oven to 375°F . Lightly spray a 10-inch round pan with olive oil.
- Slice the chiles in half lengthwise and clean the insides of any remaining seeds. Slice the halves in half lengthwise, then slice all of the strips in half crosswise. Set aside.
- Slice the tortilla in half. then slice each half into about twelve strips. Set aside.
- Combine the tofu, milk, and olive oil in a food processor and process until smooth.
- In a large bowl, whisk together the flour, cornmeal, baking powder, cumin, coriander, onion powder, garlic powder, salt, and pepper. Add the pureed tofu and stir until combined. Fold in the chiles and tortilla strips.
- Spread the mixture in the prepared pan and drizzle cheese sauce over the top (using as much or as little as you’d like). Bake for 35 minutes, or until firm. Remove from the oven and let rest for 10 minutes before serving. Serve topped with cilantro and salsa (if using), and alongside cooked corn tortillas. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.