Barely adapted from the Little Vegan Monsters cookbook.
1/2 cup soy margarine
1 medium onion, chopped
1 C. leeks or naganegi (green onion’s big brother)
1 t. sea salt
4 C. corn kernels (I used a mixture of fresh and canned)
3/4 C. tofu, drained and crumbled
1 C. water
1/2 C. cornmeal
2 T. baking powder
1 t. sugar
1/2 C. soy milk
Preheat oven to 375º
In a large frying pan or wok, sauté the onion in the margarine for a minute or two, then add leeks, corn, salt, and tofu. It’s important to drain your tofu quite well; otherwise you’ll get a lot of extra water in the mixture. If there is, cook until the water mostly boils off. Once some of the mixture takes on a light golden brown, remove from heat.
In a bowl, mix together water through soy milk. Combine with the vegetable mixture, then pour into a greased pie pan and bake for about 45 minutes, until lightly browned.
Nice with salsa, soy yogurt sauce, or vegan sour cream, and a slice with a big green salad makes a great dinner.