Title: Meatless Tamale Pie
Categories: Mexican Entree Vegetarian Casserole
Yield: 8 Servings

1	tb	Safflower oil
1	ts	Minced garlic
1 1/4	c	Finely chopped onions
3/4	c	Finely chopped carrots
2	c	Crumbled firm tofu*
2	c	Chopped canned tomatoes
3	c	Cooked pinto beans
1/4	c	Ketchup or tomato sauce
1 1/2	c	Fresh or frozen corn
3	ts	Paprika
1	ts	Ground cumin
3/4	ts	Chili powder
1/8	ts	To 1/4 ts cayenne
1/2	ts	Salt-free seasoning or salt
2	tb	Masa ----cornbread-----
1	c	Yellow cornmeal
1	c	Whole-wheat flower
1	ts	Baking powder
1	ts	Baking soda
1/4	c	Honey
1/3	c	Soft tofu
1 7/8	c	Milk (or almond milk)
1	ts	Sunflower oil
1	pn	Salt

*wrapped for 30 minutes or frozen (and thawed) Heat oil, garlic, onions, and carrots in a Dutch oven. Saute until onions begin to soften, then add tofu and saute 4 minutes. Add tomatoes, beans, tomato sauce, and corn. Mix well. Stir in spices and masa. Cover and simmer over medium-low heat until chili is heated through and flavors have combined, stirring occasionally, about 30 minutes.

Preheat oven to 375 degrees. Combine all the dry ingredients for cornbread in a medium bowl. In a blender, combine the tofu with the liquid ingredients until creamy. Stir liquid ingredients into dry ingredients. Batter will be a little lumpy.

Place chili in a deep casserole. Spread batter on top of chili gently, taking care to cover chili entirely. Bake uncovered for 30 to 45 minutes. Test cornbread for doneness after 30 minutes. If a toothpick inserted in center comes out clean, casserole is ready. Cool slightly before serving.

Note: For a thinner crust, cut recipe in half and bake for 25 to 30 minutes.

from THE AMERICAN VEGETARIAN COOKBOOK Posted on GEnie by THE.LARK [Choc. King], Dec 03, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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