Tofu Tamale

[Guest guest]

TOFU TAMALE

 

1 Tbsp. plus 1 tsp. vegetable oil

1 cup chopped onions

2 cup sliced zucchini

1 cup sliced mushrooms

12 oz. firm-style tofu (soybean

curd), cut into cubes

3 cup canned crushed tomatoes

1 Tbsp. chili powder

1/2 tsp. salt

16 pitted black olives, sliced

1 cup drained canned whole kernel corn

1 1/2 oz. uncooked yellow or white cornmeal

4 oz. vegan cheddar-style cheese, shredded

 

In 12 inch skillet that has an oven-safe or removable handle heat oil over

medium-high heat; add onions and sauté until translucent. Add zucchini and

mushrooms and sauté 5 minutes; add tofu, tomatoes, chili powder, and salt.

Reduce heat and let simmer 15 minutes. Preheat oven to 400 degrees. Stir

olives, corn and cornmeal into tofu mixture and cook, stirring frequently,

until mixture thickens, 5-10 minutes. Sprinkle with cheese, transfer to oven

and bake until cheese is melted, about 5 minutes. Let stand 5 minutes

before serving. Makes 4 servings.

 

***for a slicable vegan cheese recipe, check the archives at

http://www.Christian-Vegan-Cooking

 

--

" The spirit of hospitality can thrive in the humblest circumstances. It's a

matter of opening our lives to others. . .giving them the best we have to

offer, but never allowing elaborate preparations to substitute for the

sharing of the spirit of true hospitality. " ~Emelie Barnes

 

http://www.Christian-Vegan-Cooking

http://www.AllNaturalSweetenerRecipes

http://www.VeganMenusforHealthyLiving

http://www.