Corn Tamale Pie

[Guest guest]

CORN TAMALE PIE

 

1 lb. firm tofu, frozen, thawed, squeezed dry and cubed

1 1/2 Tbsp. soy sauce

1 Tbsp. peanut butter

1 tsp. onion powder

1/4 tsp. garlic powder

 

Mix together soy sauce, peanut butter, onion and garlic powder. Work

mixture into tofu until well coated. Fry in non-stick skillet until tofu is

browned, adding oil as needed to prevent sticking.

 

Vegetable Mixture:

 

l large onion, chopped

1 large bell pepper, chopped

1 clove garlic, minced

1 Tbsp. chili powder

1/2 tsp. oregano

2 tsp. cumin

1 cup sliced black olives

2 cups frozen or canned whole kernal corn

1 15-oz. can chili beans with liquid

1 4-oz. can green chilies

 

In a large non-stick skillet, saute onion, bell pepper and garlic in a small

amount of oil until soft. Add chili powder, oregano and cumin and saute

briefly. Mix in rest of ingredients and browned tofu. Pour into a 9X13

inch oiled baking dish. Cover with Cornbread Topping.

 

Bake in preheated 350 degree oven for 30 - 35 minutes or until cornbread is

golden.

 

Cornbread Topping:

 

Mix together in a bowl ---

1 cup cornmeal

1 cup gluten-free flour mix

2 tsp. baking powder

1/2 tsp. salt

 

Stir in:

1 cup soymilk

2 Tbsp. oil

1 Tbsp. honey (or alternative)