Chipotle Corn Casserole with Tofu & Soy milk

Ingredients:

  • 1 cup Mori-Nu Silken Tofu, softened
  • 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 cup unsweetened soy milk
  • 1/4 cup margarine, melted
  • 2 eggs
  • 2 Tbsp. granulated sugar
  • 2 cups shredded cheddar cheese, divided
  • 1 (8.5 oz.) box corn muffin mix for garnish, scallions

Directions:

  1. Preheat oven to 350 degrees F and grease a 9×13-inch pan
  2. In a medium sized bowl, add tofu and whisk until smooth
  3. Stir in all other ingredients except corn muffin mix and 1 cup of the shredded cheddar cheese; stir until mixed well
  4. Add the corn muffin mix, stir until combined. Pour into 9×13-inch pan.
  5. Sprinkle with remaining 1 cup of shredded cheese
  6. Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes out clean
  7. Garnish with scallions if desire and serve immediately

Makes 12 servings

Nutritional Information per serving: 158 g

Calories 273; Total Fat 13 g (Sat. Fat 5 g); Cholesterol 50 mg; Sodium 434 mg; Carbohydrates 31 g; Protein 11 g; Fiber 2 g