1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8 3/4-ounce) can whole-kernel corn, drained
1 tablespoon butter or stick margarine
1 tablespoon sugar
1 cup yellow cornmeal
1 teaspoon baking powder
2 large eggs, lightly beaten
How to Make It
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.
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.
Preheat oven to 375°.
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 375° for 40 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving.