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- Cook time: – min
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Southwest Zucchini Pie
Posted by: Lindsay S. NixonCategory: BreakfastIngredients
- 2 cups zucchini, diced
- 1 cup corn, frozen
- 1 whole onion, diced
- 3 whole garlic cloves, minced
- ½ tsp dried oregano
- ¼ tsp turmeric
- 1½ tsp chipotle powder
- 4 ounces green chiles, diced
- 12 ounces mori-nu tofu, extra firm
- 1 tbsp nondairy milk
- ½ cup whole wheat pastry flour
- ½ cup cornmeal
- ¼ cup nutritional yeast
- ½ cup nondairy milk
- 2 tbsp cornstarch
- ¼ cup vegan cheddar cheese
Instructions
Preheat oven to 375 F. Spray 9x9" pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.
Nutrition
Servings per batch: 6
- Calories: 189
- Fat: 1.50g
- Carbohydrate: 35.30g
- Dietary Fiber: 5.30g
- Sugars: 7.90g
- Protein: 10.50g