To serve 4, cut this recipe in half and bake in a 1 to 1 1/2 quart casserole.

About 1 lb. soft tofu, rinsed
2 cans (7 oz. each) whole green chilies
1 1/2 c. (6 oz.) shredded natural (reduced-fat or reg.) Jack cheese

Pour foamy batter over tofu-and-cheese filled chilies; bake until puffed and golden.

6 lg. egg whites
2 lg. eggs
2/3 c. nonfat or low-fat milk
1 c. all-purpose flour
1 tsp. baking powder
1 1/4 c. (5 oz.) shredded natural (reduced-fat or reg.) Cheddar cheese
1 can (about 15 oz.) marinara sauce
Sliced black ripe olives

Coarsely mash tofu with a fork or hands; drain in a colander at least 10 minutes.

Meanwhile, cut a slit down the side of each chili. In a bowl, mix tofu and Jack cheese. Equally fill chilies with tofu mixture and arrange side by side in a lightly oiled, shallow 2 1/2 to 3 quart casserole.

In a bowl, whip egg whites and whole eggs on high speed until thick and foamy. Add milk, flour and baking powder; beat until smooth. Fold in half the Cheddar cheese. Pour egg mixture over chilies; sprinkle with remaining Cheddar.

Bake, uncovered, in a 375 degree oven until top is a rich, golden brown, 25 to 30 minutes.

Meanwhile, occasionally stir marinara sauce in a 1 to 1 1/2 quart pan over low heat until hot. Or heat sauce in a microwave-safe bowl in a microwave oven at full power (100 percent) until hot; check at 1 minute intervals.

Scatter sliced olives over casserole; spoon onto plates and accompany with marinara sauce. Serves 8.