 Tofu Tamale Casserole
serves 4-6
Preparation time: 1 1/2 hours
Ingredients:
400g/.75 lb tofu, grated or crumbled
1 onion, grated or chopped
1 Tablespoon good olive oil
8 oz tomatoe puree
1 1/2 cups corn kernels (canned or frozen)
1/2 cup chpped olives
4-5 cloves grated or pressed fresh garlic
2-3 teaspoons chili powder
Cornmeal topper
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups water
1 Tablespoon olive oil
Instructions:
Cook tofu, onion, and red pepper in a larget skillet until tofu is lightly browned and vegetables are tender. Stir in tomao puree, corn, olives, garlic, salt, and chili powder. Simmer until thick.
Pour the mixture into a greased 9 x 9x 2 inch baking dish. Make the cornmeal topper: Stir cornmeal and 1/2 teaspoon salt into cold water. Cook and stir until thick. Add olive oil, mix, spoon over hot tofu mixture.
Bake in moderate oven (375 F) about 40 minutes or until the top is slighlty browned.
Tips:
Spice this up with hot chilis if your family likes things hot and spicy.
Use previously frozen and thawed tofu for a different texture and absorption of the sauce.
The tofu mixure could be made ahead of time and then just before meal time make the cornmeal topping and bake to serve a hot meal out of the oven.
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