Although this is a vegetarian blog, I don't feel like I post a lot of tofu recipes. It's certainly not because we don't eat it, or even because we don't eat it often, we do. Oddly enough, when it comes to tofu, I just have a habit of making the same dishes we already like.
This was a welcome new addition to my tofu repertoire though. It had a similar consistency to a hash, with a slightly crispy top. Tasted wonderful and was thrown together in 10 minutes, then left to bake. Love that.
It's not a traditional 'tamale pie', as most have a cornbread topping. But it wasn't missed and the simplicity of making this dish was a very likable quality.
We ate it plain, adding salsa at the table. Next time, I would consider using this as a taco stuffing - with warm corn tortillas, lettuce and salsa. Or serve along side mexican rice and refried beans.
Tofu Tamale Pie
2 tablespoons olive oil
1 medium onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 pound firm tofu
1/2 cup water
1 (16-ounces) can tomatoes, chopped
1/2 cup black olives, chopped
1 cup frozen corn
1 tablespoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 cup corn meal
Preheat the oven to 375 degrees.
Heat the oil and saute the onion, green pepper, and garlic until soft. Puree the tofu and water. Add the tofu puree and the remaining ingredients to the pan and simmer for 5 minutes.
Pour into a lightly oiled casserole dish or large iron skillet and bake for 25-30 minutes. Serve hot.
More tamale pies, yum!
- Meatless Tamale Pie, from What Did You Eat?
- Crockpot Tamale Pie, from A Year of CrockPotting
- Black Bean Tamale Pie, from Eggs on Sunday