Tofu Tamale Casserole - cooking recipe

Ingredients

2 c. cornmeal
2 c. cold water
1/2 Tbsp. salt
5 c. boiling water
1 c. chopped onion
4 blocks firm tofu, crumbled
2 Tbsp. olive oil
1 eggplant, cubed
2 1/2 tsp. chili powder
1 1/2 tsp. soy sauce
3 oz. V-8 juice or tomato sauce
1 Tbsp. chopped garlic
1/2 tsp. each: basil, oregano, thyme and cayenne
1 tsp. Tabasco sauce
1 c. chopped tomatoes
2 1/2 c. corn
3 c. chopped bell peppers

Preparation

Combine cornmeal, salt and cold water and add to boiling water. Cook until mushy.
In a large pan, heat up the oil and add the onion, eggplant, tofu, garlic and all spices.
Simmer for 10 minutes.
Add the tomatoes, corn and bell peppers and simmer for 2 minutes more.
Remove from heat.
Rub a large casserole dish with a little oil and some garlic.
Spread out the vegetable mix. Sprinkle with olives, if desired, and cover with the cornmeal mix. Sprinkle with cheese.
Bake at 325\u00b0 for 40 minutes.