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Tofu Tamale Pie

Tummy.Tucker's picture
Ingredients
  Vegetable oil 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Onions 1 Cup (16 tbs), chopped
  Zucchini 2 Cup (32 tbs), sliced
  Mushrooms 1 Cup (16 tbs), sliced
  Firm tofu 12 Ounce, cut into cubes (Soybean Curd)
  Canned tomatoes 3 Cup (48 tbs), canned
  Chili powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Pitted black olives 16 , sliced
  Canned whole kernel corn 1 Cup (16 tbs), drained
  Cornmeal 1 1⁄2 Ounce (Yellow / White, Uncooked)
  Sharp cheddar cheese 4 Ounce, shredded
Directions

GETTING READY
1) Preheat the oven to 400° F.

MAKING
2) In a 12 inch skillet with an oven-safe or detachable handle, saute the onions in the oil over a medium-high heat, until transparent.
3) Stir in the zucchini and mushrooms and saute for another 5 minutes.
4) Stir in the tofu, tomatoes, chili powder, salt and pepper, then simmer over a low heat for 15 minutes.
5) Stir in the olives, corn and cornmeal into the tofu mixture and cook for 5 to 10 minutes stirring frequently, until the mixture thickens.
6) Sprinkle with the cheese and bake in the preheated oven for about 5 minutes, until the cheese is melted. Then allow to stand for 5 minutes before serving.

SERVING
7) Slice and serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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