Step 1

Pre-heat oven to 400 degrees F.  Press your tofu and then use your hands to crumble it into small pieces.  Heat a large skillet over medium heat and add olive oil and onions.  Let cook until onions are softened, 2-3 minutes, and then add in the tofu.  Season with a pinch of salt and cook tofu and onions together until tofu is lightly browned.

Step 2

Next, add the packet of taco seasoning and the water to the skillet and mix until combined.  Let cook for just about 4-5 more minutes, stirring occasionally.  Remove pan from the heat and add in the refried beans and the chunky salsa.  Season with salt, to taste and feel free to add in any other seasonings, such as cumin, paprika or granulated garlic.

Step 3

Cut your flour tortillas to fit the baking dish you are using.  I used a smaller one, but if yours is larger you may not have to cut them to fit.  Add about 1/2 cup of the taco sauce to the bottom of the baking dish and spread around evenly.  Top with two of the tortillas, you want the tortillas to cover the entire bottom and it is ok if they overlap a little.

Step 4

Top the tortillas with half of the bean and tofu mixture and spread out evenly.  Top that with about half a cup of the shredded cheese, or more if desired.  Next, layer on your tortillas, then the remaining bean mixture, shredded cheese, last layer of tortillas and then top with the remaining half cup taco sauce and a big handful of shredded cheese.

Step 5

Top baking dish with foil and place in the oven.  Bake for about 20 minutes with the foil on, remove the foil and bake for another 10-15 minutes, or until casserole is heated through and cheese is melted.  Allow casserole to cool for a few minutes, cut into slices and top with your favorite taco toppings.