Corn Tamale Pie

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CORN TAMALE PIE1 lb. firm tofu, frozen, thawed, squeezed dry and cubed1 1/2 Tbsp. soy sauce1 Tbsp. peanut butter1 tsp. onion powder1/4 tsp. garlic powderMix together soy sauce, peanut butter, onion and garlic powder. Workmixture into tofu until well coated. Fry in non-stick skillet until tofu isbrowned, adding oil as needed to prevent sticking.Vegetable Mixture:l large onion, chopped1 large bell pepper, chopped1 clove garlic, minced1 Tbsp. chili powder1/2 tsp. oregano2 tsp. cumin1 cup sliced black olives2 cups frozen or canned whole kernal corn1 15-oz. can chili beans with liquid1 4-oz. can geen chiliesIn a large non-stick skillet, saute onion, bell pepper and garlic in a smallamount of oil until soft. Add chili powder, oregano and cumin and sautebriefly. Mix in rest of ingredients and browned tofu. Pour into a 9X13inch oiled baking dish. Cover with Cornbread Topping.Bake in preheated 350 degree oven for 30 - 35 minutes or until cornbread isgolden.Cornbread Topping:Mix together in a bowl ---1 cup cornmeal1 cup unbleached flour2 tsp. baking powder1/2 tsp. saltStir in:1 cup soymilk or milk2 Tbsp. oil1 Tbsp. honeyhttp://www.Christian-Vegan-Cooking