Tofu Tamale Pie

• 1 (12.3-ounce) package firm tofu, drained
• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon hot chili powder
• 1 teaspoon salt, divided
• 1 (1.25-ounce) package 40%- less-sodium taco seasoning mix
• 3 cups water, divided
• 1 (16-ounce) can pinto beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (8 3/4-ounce) can whole-kernel corn, drained
• Cooking spray
• 1 tablespoon butter or stick margarine
• 1 tablespoon sugar
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 2 large eggs, lightly beaten

1. 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.
2. 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.
3. Preheat oven to 375u0b0.
4. 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 375u0b0 for 40 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving.

firm tofu, olive oil, onion, garlic, ground cumin, hot chili powder, salt, taco seasoning mix, water, pinto beans, tomatoes, wholekernel corn, cooking spray, butter, sugar, yellow cornmeal, baking powder, eggs

Taken from www.myrecipes.com/recipe/tofu-tamale-pie (may not work)