Tofu Tamale Casserole

• 2 c. cornmeal
• 2 c. cold water
• 1/2 Tbsp. salt
• 5 c. boiling water
• 1 c. chopped onion
• 4 blocks firm tofu, crumbled
• 2 Tbsp. olive oil
• 1 eggplant, cubed
• 2 1/2 tsp. chili powder
• 1 1/2 tsp. soy sauce
• 3 oz. V-8 juice or tomato sauce
• 1 Tbsp. chopped garlic
• 1/2 tsp. each: basil, oregano, thyme and cayenne
• 1 tsp. Tabasco sauce
• 1 c. chopped tomatoes
• 2 1/2 c. corn
• 3 c. chopped bell peppers

1. Combine cornmeal, salt and cold water and add to boiling water. Cook until mushy.
2. In a large pan, heat up the oil and add the onion, eggplant, tofu, garlic and all spices.
3. Simmer for 10 minutes.
4. Add the tomatoes, corn and bell peppers and simmer for 2 minutes more.
5. Remove from heat.
6. Rub a large casserole dish with a little oil and some garlic.
7. Spread out the vegetable mix. Sprinkle with olives, if desired, and cover with the cornmeal mix. Sprinkle with cheese.
8. Bake at 325u0b0 for 40 minutes.

cornmeal, cold water, salt, boiling water, onion, firm tofu, olive oil, eggplant, chili powder, soy sauce, garlic, basil, tabasco sauce, tomatoes, corn, bell peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908123 (may not work)