This is surprisingly good, and is almost a meal in its own right with a protein source, vegetables, and a whole-grain carbohydrate. It serves 6 people served with side-dishes such as Red Bean Chili or Black Bean and Veggie Chili. Note that the cornbread rises best if made in a hot pan, and put in a hot oven as soon as the wet ingredients hit the dry ingredients. You can use any combination of vegetables that you want. I’ve used, broccoli, cauliflower, and fried onions with both of them. I’m sure that small cubes of white or sweet potato or garlicky French beans would also work well.
1 medium (1/2 a large) onion, chopped
2 oz (1/4 cup) margarine
12 oz cauliflower (or ~3 cups of some other combination of veggies)
12 oz firm tofu
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp + 1 1/2 tsp salt
4 oz (1 cup) fine ground cornmeal (not cornstarch)
1 tsp baking powder
1/2 – 1 tsp pepper
Preheat oven to 400F (200 degrees C).
Fry the onion in the margarine, and cook the veggies any way you like until soft. I steam/fry mine with garlic as in Garlicky Vegetable Salad in the cast iron pan(s) that I want to bake the cornbread in.
Drain the tofu and briefly squeeze to remove some of the water. Crumble it with your hands into a large mixing bowl, and season with 1/2 tsp each of salt, garlic powder, and onion powder.
Combine all of the ingredients in the large bowl, breaking the vegetables into smallish pieces, and scraping the cooking fat in as well.
Pour the mixture back into the hot (well oiled) cast iron pan(s) (1 x 10″ pan or 2 x 8″ pans), and smooth the top over with a spatula.
Bake for 20 minutes (if using 2 x 8″ cast iron pans) or 30-40 minutes (if using a single 10″ pan), or until a toothpick inserted into the center of the cornbread comes out clean.