Corn Tamale Pie

Savory tofu mixed with vegetables and topped with a cornbread topping. Yum. It can't get much better than that!

1 lb. firm tofu, frozen, thawed, squeezed dry and cubed
1 1/2 Tablespoons soy sauce or Tamari
1 Tablespoon peanut butter
1 teaspoon onion powder
1/4 teaspoon 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:

1 large onion, chopped
1 large bell pepper, chopped
1 clove garlic, minced
1 Tablespoon chill powder
1/2 teaspoon oregano
2 teaspoons cumin
1 cup sliced black olives
2 cups frozen or canned whole kernel 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 cuming. Saute briefly. Mix in rest of ingredients and browned tofu. Pour into a 9 X 13 inch oiled baking dish. Cover with cornbread topping.

Bake in preheated 350 degrees oven for 30 - 35 minutes or until cornbread is golden.

Cornbread Topping

Mix together in a bowl:

1 cup cornmeal
1 cup unbleached flour (or gluten free alternative)
2 teaspoons baking powder
1/2 teaspoon salt

Stir in:

1 cup soymilk or milk
2 Tablespoons oil
1 Tablespoon honey