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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

270 calories; fat 8g; saturated fat 2.1g; protein 11g; carbohydrates 40g; cholesterol 76mg; iron 3.4mg; sodium 1272mg; calories from fat 27%; fiber 6.5g; calcium 125mg.
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