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Tofu Tamale Pie

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Soybeans

Prep: 0 min Cook: 0 min Servings: 1 Difficulty: medium

Categories: Dinner, Gluten-free

Tags: californian, easy, gluten-free, recipes for casserole, recipes using carrot, recipes using celery, recipes using cheddar, recipes using chili powder, recipes using cornmeal, recipes using dehydrated broth, recipes using tofu, united states

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATofu_Tamale_Pie)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATofu%20Tamale%20Pie&oldid=4525556

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Ingredient

  • 4 ounces tofu, washed, drained well, and broken up
  • 1 ounce sharp cheddar cheese, grated
  • 1 ounce finely-diced onion
  • ½ cup finely-chopped celery
  • ½ green pepper, finely chopped
  • Salt to taste
  • Pepper to taste
  • 1 medium carrot, grated
  • 1 teaspoon instant beef bouillon
  • 8 ounces tomato juice
  • ½ teaspoon garlic salt
  • 2 teaspoons chili powder or to taste
  • 1 ounce corn meal

Directions

  1. Preheat oven to 350°F.
  2. In non-stick skillet, add onion, celery, green pepper.
  3. Add instant beef bouillon, tomato juice, and cook until vegetables are tender.
  4. Add tofu, carrot, garlic salt, chili powder.
  5. Simmer a few more minutes.
  6. Add corn meal and mix thoroughly.
  7. Pour into a one quart casserole and top with grated cheese.
  8. Bake at 350°F for 20 minutes or until browned.

Notes

Substitute vegetable broth in place of beef bouillon to make it vegetarian.

May add black beans for added protein and flavor.