7 large carrots, sliced
2 1/2 pounds silken tofu, cubed
1 1/2 teaspoons vegetable oil, or to cover
2 large onions, sliced
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium green bell pepper, sliced
2 tablespoons chopped fresh gingerroot
1 medium green pepper, chopped
8 soft shell corn tortillas (50, 60)
1 (8 ounce) container sour cream and onions dip
Preheat oven to 350 degrees F (175 degrees C).
Place carrots, tofu, oil, onions, crushed tomatoes, green peppers, peas, celery, green pepper, green bell pepper, ginger, bell pepper, tomatoes and bell pepper in large mixing bowl. Stir together. Place carrots and celery on bottom of greased 9 inch pie pan. Mix corn tortillas with chicken/potatoes, onion mixture, green pepper mixture and green bell pepper mixture. Spread over vegetable mixture. Top with cheese, bacon bits, salsa and pink sprinkles.
Bake uncovered in preheated oven for 25 minutes. Remove foil before serving. Bake an additional 15 minutes, or until internal temperature reaches 190 degrees F (80 degrees C). Serve hot.
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