Freeze, thaw, squeeze tofu, then cut into bite-sized pieces.
Saute together until soft:
1 TBSP olive oil (extra virgin cold-pressed)
1 large onion, chopped; 1 large bell pepper, chopped;1/4 cup fresh cilantro, chopped
1 clove garlic, minced
When these are almost soft, stir in the prepared tofu in bite-size pieces and:
1 (15-oz) can tomatoes, chopped; 1 (15-oz) can tomato sauce
2 TBSP chili powder, 2 tsp ground cumin, 1/2 tsp oregano
1 cup (1/2 can) black olives, sliced; 1 (10-oz) package frozen cut corn; 1 (6-oz) can green chilis
Pour into a 9"X13" oiled baking dish. Preheat oven to 350* F. Prepare cornbread topping, below.
Mix together in a bowl:
1 cup cornmeal, 1 cup whole wheat flour, 2 tsp baking powder, 1/2 tsp salt
Stir together and pour into the dry ingredients:
1 cup soymilk, 2 TBSP oil, 1 TBSP honey or sweetener of your choice
Pour this over the filling in baking pan and bake about 45 minutes, or until cornbread is browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1550g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1120 (50%)|
|Amt Per Serving||% DV|
|Total Fat 124.5g||166 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 35g|
|Polyunsanturated Fat 65g|
|Cholesterol 0mg||0 %|
|Sodium 990.6mg||34 %|
|Potassium 2439.5mg||64 %|
|Total Carbohydrate 259.5g||76 %|
|Dietary Fiber 42.7g||171 %|
|Sugars, other 216.8g|
|Protein 48.9g||70 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2249
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