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1
Preheat oven to 350.
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2
Combine first 7 ingredients (thru garlic) in a bowl, and combine corn and beans in another bowl.
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3
In third bowl, mash tofu well and add egg, sour cream, and one cup of the grated cheese.
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4
Spray a 9x13 or 11x15 pan very liberally with Pam.
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5
Place some of the salsa mixture in the pan, just enough to cover the bottom.
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6
Place six tortillas over this, covering the bottom; they'll overlap slightly.
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7
In the center of each tortilla, place about 1/2 cup each of tofu and beans, using half of each, and salsa, using 1/3; then sprinkle a thin layer of cheese over all.
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8
Add another layer of tortillas and press down firmly, which will spread the mounds and even everything out.
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9
Repeat and place another layer of tortillas, pressing again.
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10
Pour the remaining salsa over the top and cover with the rest of the cheese.
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11
Spray a piece of tinfoil with Pam and cover the pan tightly, Pam side down.
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12
(May be prepared to this point and refrigerated up to 24 hours; adjust cooking time accordingly.
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13
).
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14
Bake at 350* approximately 45-60 minutes or until very bubbly.
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15
Remove foil and cook about 30 more minutes until nicely browned on top.
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16
Let sit for 15 minutes before cutting.
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17
Serve with a salad (Marie's Creamy Chipotle dressing goes well with this) and tortilla chips, and offer sour cream, salsa, chopped cilantro, shredded cheese, and sliced fresh or pickled jalapenos on the side.
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18
*To preserve the rest of a can of chipotles in adobo, puree the peppers and their sauce in a blender or processor.
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19
Line a cookie sheet with waxed or parchment paper and drop the puree on the paper by measured tablespoons.
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20
Freeze, and then store in a freezer bag or container; two Tbls equal approximately one pepper.
