Ingredients
- 2.25 Cups Corn Meal
- 1 Tbsp Olive Oil
- 1 Onion Diced
- 2 Garlic Cloves Minced
- 1 Jalapeno Seeded; Minced
- 14 Oz Packaged Soft Tofu Crumbled
- 2 Tsp Cumin
- 1 Tsp Garlic Powder
- 4 Tsp Chili Powder
- 15 Oz Canned Yellow Corn Drained
- 14.5 Oz Canned Petite Diced Tomatoes
- 4 Oz Canned Diced Green Chilies
- 4 Oz Sliced Black Olives Drained; Chopped
- 3/4 Cup Low Fat Milk
- 2/3 Cup Low fat Sour Cream
- 1 Egg Beaten
- 1 Cup Cheddar Cheese Shredded
Instructions
-
Preheat oven to 400 degrees.
-
Remove tofu from package and wrap in a dish cloth. Place a plate on top of the wrapped tofu and place a heavy book on the plate. Let sit for 30 minutes to remove excess water from the block of tofu. Crumble tofu into small pieces.
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Bring 5 cups of water to a boil. Slowly whisk in cornmeal and cook for 3 minutes, stirring constantly. Remove from the heat.
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Heat the oil in a large skillet. Add in onions, jalapeno, and garlic. Allow to cook for 5 minutes. Stir in the crumbled tofu, chili powder, cumin, and garlic powder. Cook, stirring constantly, for 3 minutes.
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Add diced tomatoes, corn, olives, and green chilies. Cook for 7 more minutes, or until the mixture starts to tighten up.
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Take the slightly cooled cornmeal mixture and stir in the milk, sour cream, egg, and shredded cheese.
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Spread a thin layer or the cornmeal mixture on the bottom of a baking dish sprayed with cooking spray. Top with the tofu mixture. Pour the remaining cornmeal mixture over the top of the tofu mixture.
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Bake for 35 minutes. Allow to set for 10 minutes before slicing.
Nutrition Info
- Calories:
- 516
- Total Fat:
- 23g
- Saturated Fat:
- 8.5g
- Sodium:
- 682mg
- Potassium:
- 427mg
- Total Carbohydrate:
- 58g
- Dietary Fiber:
- 9g
- Protein:
- 21g
