Chipotle Corn Casserole with Tofu and Soymilk
Courtesy of The Soyfoods Council 12 Servings • 10 Min. Prep Time • 50 Min. Cook Time| Ingredients |
|---|
| 1 c. soft silken tofu |
| 1 Tbsp. + 1 tsp. canned chipotle peppers, diced |
| 1-15 oz. can corn, cream-style |
| 1-16 oz. bag frozen sweet corn, thawed |
| 1/2 c. plain soymilk |
| 1/4 c. butter, melted |
| 1/2 c. egg substitute |
| 2 Tbsp. granulated sugar |
| 1 -8.5 oz. box corn muffin mix |
| 1 c. shredded cheddar cheese |
Directions:
1. Preheat the oven to 350° F and grease a 9×13-in. pan.
2. In a medium sized mixing bowl add tofu, whisk until smooth. Add all ingredients except corn muffin mix and cheese. Stir until well mixed. Add the corn muffin mix, stir until combined.
3. Pour into 9×13 pan. Sprinkle with 1 c. shredded cheese. Bake for 50 min. or until a knife, inserted in the middle of the casserole, comes out clean. Serve immediately.
