Tamale Pie

Tamale Pie

By Tara DeMaderios


Extra virgin olive oil

14 oz tofu, drained and crumbled

1 onion, chopped/diced

1 green or red bell pepper, chopped/diced

1 tsp salt

2 tsp chili powder

2 tsp cumin

14 oz can diced tomatoes

4 oz can green chilies

15 oz pkg frozen corn

4 oz can sliced black olives

14 oz can beans (kidney or black)

2 cups cheese OR ½ recipe Adventist “cheese” sauce (recipe below)

18 oz tube polenta, mashed


Preheat oven to 350ºF. Sauté tofu, onion, bell pepper, salt, chili powder, and cumin in olive oil in a large skillet over medium heat, until all the veggies are tender. Add tomatoes, green chilies, corn, olives, and beans and heat through. Press mashed polenta into the bottom of a 13×9 inch casserole dish. Pour mixture over polenta, top with cheese/cheese sauce and bake for 30 minutes.

Adventist “Cheese” Sauce

From Weimar Institute’s Newstart Lifestyle Cookbook


2 cups water

¼ cup raw cashews

4 oz jar pimientos

3 Tbsp nutritional yeast

2 Tbsp cornstarch or arrowroot

1 Tbsp fresh lemon juice

1 ½ tsp salt

½ tsp onion flakes or powder

¼ tsp garlic powder


Process cashews in the food processor. Add remaining ingredients except for water and process until smooth. Scoop into a heavy bottomed saucepan and add water. Simmer, stirring constantly 5-6 minutes.

Variations: For “cheese” fondue or “cheese” spread, increase cornstarch to 3 Tbsp.


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