Corn Casserole with Tofu and Soy milk

Corn Casserole with Tofu and Soy milk


  • Silken Tofu: 1 cup
  • Canned Diced Mexican Jalapeno Pepper: 1 tablespoon
  • Creamed corn: 1 can
  • Sweet corn: 1 bag
  • Plain soy milk: 1/2 cup
  • Melted Butter: 1/2 cup
  • Egg: 1
  • Sugar granulated: 2 tablespoons
  • Shredded Cheddar Cheese: 1 cup
  • Corn muffin mix: 1 box


I cannot even tell you how much I love vegetarian food. But to be completely honest with you if your cooking skills are evolving, you probably get bored with it sometimes. I am not a professional chef so I cannot simply whip magic every time I lift a spoon or knife. I am always on the look out for vegetarian recipes that seem like magic but can be easily prepared and for the sake of keeping my calories count in check, I prefer going for all the healthy choices. Least amount of frying and maximum baking seems to work alright for me.

I have invested in a good quality oven and I tend to put it to good use. So, I was looking for something vegetarian which is not boring when I stumbled across this dish that my friend served when she hosted a Mexican food night at her place. I had to get the recipe. Here I am presenting to you a very popular Mexican food side dish which is nothing but a very tasty transformation of the corn casserole recipe. Keeping the vegetarian and health aspects in mind, I am going to prepare this corn casserole recipe with tofu and soy milk. Tofu lends its silky texture while the soy milk brings both the taste and natural goodness of soy. You can tick your day’s protein intake as done.

Another thought that popped into my head when I was cooking this is that this is perhaps the easiest Mexican dish that I can cook perfectly and say honestly to my guests that I am serving them a Mexican dish. I still remember the taste every time I discuss my experience with any one and it was absolutely yummy. The Mexican smoked chili is the best thing ever. You can buy either the canned jalapeño form (this is the one I used in this corn casserole recipe with tofu and soy milk) or if you can buy the authentic ones, that is even better. I cannot wait for you to try it and share it with as many people in your friends and family as you can. This has become one of my must cook dishes for every family gathering and luckily, my family does share my taste in food and we always have a good time eating this one.

There is not much that you need to do before you can start with the baking, except:

  • Your baking oven must be already set to 350 degrees before you sort your ingredients out. Get this started so that actual cooking time is reduced to only the baking time and oven is properly heated by the time you have to put the baking dish into it.

  • Secondly, get the casserole dish, or the baking pan. I have 9 inches by 13 inches at my home and I think this is a size easily available (in case you need to purchase one).

To get the baking mixture ready:

  1. Get a medium or large sized bowl. First of all toss all the pieces of pepper and corn into it. Mix thoroughly so that the colors tell you that the mixture is even and that pepper or jalapeños have been evenly distributed in the corn. Remember to add both the creamed and the sweet corn into this mixture.
  2. While stirring add the silken tofu and soy milk. Stir slowly so that all the ingredients mix well with each other.
  3. Finally add the melted butter and granulated sugar. Mix until the sugar is dissolved completely and the granules are no longer visible to the eye. Add the muffin mix and stir thoroughly.
  4. Pour this into the greased baking dish and put in oven for around 50 minutes.

For best compliments, serve as soon as you take it out ot when it is still warm. Cook fresh and remain healthy. Have fun with this!