6 oz. tofu, drained
2 oz. shredded low-fat cheddar cheese
1 oz. shredded part skim Mozzarella cheese
1/2 c. tomato sauce
1/8 tsp. garlic powder
1/2 tsp. chili powder
3/4 tsp. ground cumin
1 tbsp. minced onion flakes
1/2 tsp. poultry seasoning
1/8 tsp. ground sage
2 tsp. vegetable oil
1 (4 oz.) can mushroom pieces, drained
6 oz. cooked kidney beans, drained

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients, except mushrooms and beans. Mash with fork until well blended. Stir in mushrooms and beans.

Place mixture in a 1 quart casserole that has been sprayed with a non-stick cooking spray. Bake, uncovered, 25 minutes. 4 servings.