Tofu Tamale Pie Recipe

Name: Tofu Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12.3-ounce) package firm tofu, drained; 2 teaspoons olive oil; 1 cup finely chopped onion; 2 garlic cloves, minced; 1 tablespoon ground cumin; 1 tablespoon hot chili powder; 1 teaspoon salt, divided; 1 (1.25-ounce) package 40%- less-sodium taco seasoning mix; 3 cups water, divided; 1 (16-ounce) can pinto beans, rinsed and drained; 1 (10-ounce) can diced tomatoes and green chiles, undrained; 1 (8 3/4-ounce) can whole-kernel corn, drained; Cooking spray; 1 tablespoon butter or stick margarine; 1 tablespoon sugar; 1 cup yellow cornmeal; 1 teaspoon baking powder; 2 large eggs, lightly beaten

Servings: persons

1 (12.3-ounce) package firm tofu, drained
2 teaspoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon hot chili powder
1 teaspoon salt, divided
1 (1.25-ounce) package 40%- less-sodium taco seasoning mix
3 cups water, divided
1 (16-ounce) can pinto beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8 3/4-ounce) can whole-kernel corn, drained
Cooking spray
1 tablespoon butter or stick margarine
1 tablespoon sugar
1 cup yellow cornmeal
1 teaspoon baking powder
2 large eggs, lightly beaten

1
Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water. Crumble tofu into small pieces.
2
Heat oil in a large skillet over medium high heat until hot. Add onion and garlic; cook 3 minutes, stirring constantly. Add tofu, cumin, chili powder, 1/2 teaspoon salt, and seasoning mix; cook 3 minutes, stirring constantly. Add 1/2 cup water, pinto beans, tomatoes, and corn; bring to a boil. Reduce heat; simmer 15 minutes or until thickened. Spoon into an 11- x 7-inch baking dish coated with cooking spray.
3
Preheat oven to 375u00b0.
4
Combine remaining 2 1/2 cups water, 1/2 teaspoon salt, butter, and sugar in a medium saucepan; bring to a boil. Slowly add cornmeal, stirring constantly with a whisk. Reduce heat, and simmer 2 minutes, stirring constantly. Add baking powder and eggs; stir well. Pour cornmeal mixture over tofu mixture. Bake at 375u00b0 for 40 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (12.3-ounce) package firm tofu, drained, 2 teaspoons olive oil, 1 cup finely chopped onion, 2 garlic cloves, minced, and more.

Yes, Tofu Tamale Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tofu Tamale Pie

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