Chipotle Corn Casserole with Tofu and Soymilk

Just about every family that celebrates holidays such as Thanksgiving have their favorite recipes they prepare year to year. But  that doesn’t stop cooks from looking for new entrees to serve families and guests.

Here’s a recipe for a chipotle corn casserole from the Soyfoods Council that is sure to pique some interest. And it’s perfect for those who like their food a little spicy.

Chipotle Corn Casserole with Tofu and Soymilk
1 cup soft, silken tofu
1 tablespoon plus  teaspoon canned chipotle peppers, diced
1 15-ounce can cream-style corn
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
Preheat oven to 350 degrees and grease 9-by-13-inch pan.
In a medium-sized mixing bowl, combine the peppers, creamed corn, sweet corn, soy milk, silken tofu, melted butter, egg substitute and sugar. Stir until well mixed. Add the muffin mix; stir until combined. Pour into greased pan. Sprinkle with 1 cup shredded cheese. Bake for 50 minutes or until knife, inserted in the middle of casserole, comes out clean. Serve immediately.
Yield: Serves 12.

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