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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 225.9
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 569.4 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 22.8 g

View full nutritional breakdown of Mexi-Tofu Bake calories by ingredient
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Mexi-Tofu Bake

Submitted by: THOUGHTCRIME9

Introduction

I read about people taking fish and covering it with salsa and then throwing it in the oven. It sounded really tasty minus the fish, so I thought this simple dish up. I read about people taking fish and covering it with salsa and then throwing it in the oven. It sounded really tasty minus the fish, so I thought this simple dish up.
Number of Servings: 3

Ingredients

    Tofu - One Block EXTRA FIRM
    1c Salsa of your choice
    1/4c Nutritional Yeast (you can use more if you like)
    Crushed Tortilla chips or bread crumbs
    Non-stick oil of your choice

    1/4t Chili Powder
    1/4t Cumin
    Pinch of Cayenne (optional)
    Salt to taste
    I also use the Montreal Steak Seasoning on almost everything but that's up to you.

Directions

+Press Extra Firm tofu for as long as you can for up to two hours.

+Preheat oven to 375.

+Slice into six strips (easy for calorie counters). I like to cut it hamburger style but it's your choice.
+Coat casserole dish with non-stick oil.
+Set the tofu in a manner in which the salsa will be able to get in between the strips as well as on top of them.
+Sprinkle the tofu with the spices and a little over half of the Nutritional Yeast. I just make sure it's all evenly distributed.
+Now cover them with salsa, being careful to not knock all of the seasonings off.
+Now cover with the left over Nutritional Yeast and then the Chip Crumbs. This is usually where I throw salt on.
+Bake in the oven at 375 for 25 minutes or until golden brown and bubbly. Sometimes I broil it for a few minutes at the end to speed up the process.

+Makes three servings...

Number of Servings: 3

Recipe submitted by SparkPeople user THOUGHTCRIME9.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was great! I made a few modifications - I added chopped mushrooms, green onions and garlic to the salsa. I didn't have chili powder or cayenne, so i just used paprika. and I couldn't find Nutritional Yeast, so I substituted shredded cheddar cheese. It was so yummy and will be making this again! - 10/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    Wow! I almost decided to not make this. Tofu covered with salsa? I was sceptical. I'm so glad I gave it a try. This is a definite keeper. I didn't press the tofu though because the plate kept sliding off. :-) - 9/18/09

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  • This was my first tofu recipe ever. In fact, I believe this may be the first tofu dish either my wife or myself have ever ate. We both thought it was wonderful. Added some cheddar on top near the end of baking. Also, used 1 cup of tortilla crumbs since recipe didn't specify. - 6/16/13

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  • My fiance really loved this recipe (and he used to hate tofu). I thought this dish was good, especially considering how low calorie it is - it is quite satisfying. Next time I may add a bit of low fat sour cream. - 1/22/13

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  • It was good, though my tofu sat for an hour and a half and was still a bit moist at the end. I think I should have baked it a little before I put all the other ingredients on top. - 2/21/11

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  • cannot wait to try!! - 7/4/10

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  • can't wait to try this! - 1/5/10

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  • This recipe is so tasty and healthy. Love it. - 9/19/09

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