King Ranch Chicken Casserole ala Brandon!

Our friend Brandon sent us this wonderful recipe for King Ranch Chicken Casserole. Get your elastic pants on!!

2 8oz pkgs of Mexican-style marinated baked tofu cubes (see link in comments about how to prep your tofu for this recipe. Prep your tofu.....you know you want to).
1 cup finely chopped onion
1 cup finely chopped green pepper
1 clove of chopped garlic
1/2 tsp of chili powder divided
1/4 tsp of ground cumin
1 cup of vegetable stock
2 1/2 tbs of flour
1/4 cup of tofu sour cream (or reduced fat sour cream for non vegans)
salt and pepper to taste
8 corn tortillas ( i usually use the whole package of 12 but whatever floats your boat)
14.5 oz can of diced rotel tomatoes with green chilis drained
1 1/2-2 cups of soy cheese, tofu cheese, or almond cheese ( again whatever floats your boat but i use soy cheese)
paprika

pre heat oven to 350. lightly oil a 2 qt casserole dish. in a large bowl combine onion, green pepper, tofu, garlic and half of the chili powder and set aside.
put stock in a small sauce pan and combine flour and cook over medium heat. whisk until sauce thickens. remove from heat and whisk in sour cream, the rest of the chili powder and salt and pepper to taste.
in a casserole dish layer half the tortillas ( i like to cut them in to inch thick strips) half the tofu mixture, half the can of rotel, half the sour cream mixture, and half the cheese. then layer again with the rest of the tortillas and so on making a second layer ending with the cheese on top. sprinkle with a little paprika and garlic powder. place inthe over and bake until cheese is bubbly and a little brown around the edges (about 30-35 mins) remove from the oven and let cool for about 5 mins.