New Tamale Pie
Prep: 10 minutes Cook: 1 hour Rest: 10 minutes
The original recipes for tamale pie in this newsletter called for soy cheese. I am trying to cut down on my use of soy cheese in recipes and have found that tofu sour cream makes an excellent substitute in this recipe. I have also added some roasted red pepper and black olives for color and flavor. This version may become your new favorite! This may be made ahead of time and refrigerated until baking. It reheats well and is delicious the next day.
- 5 cups frozen corn, thawed
- 1/2 cup masa flour (for tamales)
- 1/4 cup vegetable broth
- 4 ounce can green chilies, chopped
- 2 tbsp roasted red peppers, chopped
- 2 tbsp black olives, chopped
- 1/2 cup tofu sour cream
- 1/4 tsp salt (optional)
Preheat oven to 350 degrees.
Place the corn, masa flour and broth in a food processor. (If you have a small processor, do this in batches.) Process until fairly smooth. Scrape into a large bowl. Add chilies, chopped peppers, olives, tofu sour cream and salt. Mix well. Turn into a non-stick or silicone casserole dish. Cover and bake for 1 hour. Remove from oven and let rest for about 10 minutes before serving.
Serve with salsa, enchilada sauce or guacamole to spoon over the top.