Serves 12
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 9x13 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 9x13 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.
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