mary (shrinkingmary) wrote in vegancooking,

corn and zucchini tamale pie

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6 oz extre firm tofu, frozen and drained
6 ears fresh corn
1 teaspoon salt
2 tablespoons flour
4 tablespoons yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon sugar
1/3 cup mild green chiles, chopped
1 cup zucchini, grated
1/8 teaspoon black pepper
vegetable oil for baking

1. scrape corn cobs with a knife
2. blend tofu in food processor until smooth
3. mix corn, tofu and remaining ingredients in blender
4. fill oiled 9 inch round pan and bake at 375F for 25 min

so when i made it i used frozen corn cause i'm lazy and i also read the directions wrong and used 16 oz of tofu instead of 6, so it came out kind of "egg-y" tasting and more casserole like and i had to cook it for almost an hour, but i think if you follw these directions its supposed to come out semi-bread like. even with my screw ups it was yummy though.
Tags: ethnic food-mexican, vegetables-corn
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