Ingredients:
- 1 cup soft silken tofu
- 1 Tablespoon + 1 teaspoon canned chipotle peppers, diced.
- (1) 15 ounce can corn, cream-style.
- (1) 16-ounce bag frozen sweet corn, thawed
- ½ cup plain soymilk
- ¼ cup butter, melted
- ½ cup egg substitute
- 2 Tablespoons granulated sugar.
- 1 cup shredded cheddar cheese
- (1) 8.5-ounce box corn muffin mix
- 1 cup shredded cheddar cheese
Instructions:
- Preheat the oven to 350° F and grease a 9×13 inch pan.
- In a medium sized mixing bowl add tofu, whisk until smooth.
- Add all ingredients except corn mix.
- Stir until well mixed. Add the corn muffin mix, stir until combined.
- Pour into a 9×13 inch pan. Sprinkle with 1 cup shredded cheese.
- Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes out clean.
- Serve immediately.
Yield: 12 servings
