Corny Vegetable Torte
Prep: 15 minutes Cook: 30 minutes Rest: 10 minues
This is easy to prepare the night before and refrigerate until ready to bake. Top with salsa, a simple bean dish, or open a can of healthy chili beans, heat, and pour over this torte.
- 2 cups frozen corn kernels, thawed
- 1 4 ounce can chopped green chilies
- 1/3 cup green onions, chopped
- 1/4 cup pimientos, chopped
- 10 ounces silken tofu
- 1/4 cup cornmeal
- 2 tbsp white whole wheat flour
- 1 tsp chili powder
- 1 tsp organic sugar
- 1 tsp baking powder
- 1/2 tsp salt
- dash chipotle powder
Preheat oven to 375 degrees.
Combine the first 4 ingredients in a bowl and set aside. Place the tofu in a food processor and process briefly.
Add remaining ingredients and process until smooth. Pour tofu mixture over the corn mixture and combine well.
Transfer vegetable mixture into a non-stick or silicone pie plate and flatten top with spatula. Bake for 30 minutes until set. Let rest for 10 minutes before serving.