Tofu replaces the cream, making this sweet goodness of organic corn pudding perfect for the holidays. Gluten-free and dairy free made with whole food ingredients
Preheat oven to 350°F.
Heat olive oil in a cast iron skillet over medium high heat. Add corn and stir to coat. Let cook for 4-5 minutes to un-thaw. Add salt, garlic powder, black pepper and sugar. Turn up heat to medium high and cook for another 8 minutes, stirring just a few times, so that corn becomes a bit charred. Remove from heat and spread corn onto a sheet pan to cool for 8 minutes.
Reserve 3/4 cup of the corn, and add the rest to a blender with tofu, eggs, and chives. Blend until mostly smooth, then stir in reserved corn (do not blend anymore). Pour into an oiled gratin dish. Then place dish into a larger pan, and add water, to come up half of its side, making a water bath.
Bake for 50 minutes, until lightly browned and set. Top with extra chives and serve.
This recipe was created for our “50 Plates of Tofu” campaign for the state of Kentucky.