- 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
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.
Bring 5 cups of water to a boil. Slowly whisk in cornmeal and cook for 3 minutes, stirring constantly. Remove from the heat.
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.
Add diced tomatoes, corn, olives, and green chilies. Cook for 7 more minutes, or until the mixture starts to tighten up.
Take the slightly cooled cornmeal mixture and stir in the milk, sour cream, egg, and shredded cheese.
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.
Bake for 35 minutes. Allow to set for 10 minutes before slicing.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: