1 tbsp. oil
1 c. chopped onions
2 cloves chopped garlic
1 (4 oz.) can chopped green chilies
1 (6 oz.) can tomato paste
1 1/2 c. water
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/4 tsp. ground cumin
3 c. cooked macaroni
8 oz. firm tofu, cubed 1/2 inch
3 oz. lowfat Cheddar cheese

Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan. Heat oil in a medium-size skillet over medium heat. Add onions and garlic, stirring, 5-10 minutes, until onions are tender. Stir in chilies, tomato paste, water, and spices. Bring to a boil, stirring frequently. Remove from heat.

Place half of the macaroni in bottom of prepared pan. Top with half of the tofu and sprinkle with half the cheese. Spread half of the sauce over mixture. Repeat layers, using remaining macaroni, tofu, and cheese, ending with sauce spread evenly over the top. Cover and bake 45 minutes. Serves 6.