This quick and warm meal comes just in time for the start of school and our rainy season here in Newfoundland. So while the wind howls outside our windows, averaging 75km/h (on a relatively calm day), and the rain patters through the holes in our leaky roof, we can curl up after a long day at school with this comforting little casserole. I pulled it from Metro’s recipe site, and modified it a bit because I can’t find chipotle purée anywhere (hint, hint: stocking stuffers, people).
Preheat your oven to 350°F.
Chop up about 1/2 a small onion.
In a large skillet, heat about 1 tablespoon olive oil over medium heat. Chuck in your chopped onion and 2 teaspoons minced garlic and sweat that stuff for a minute or so.
Next, crumble up 1 (1lb) package firm tofu and dump that into the pan.
Add in 1 teaspoon ground cumin, 2 teaspoons chipotle seasoning (chipotle purée if you can get it), 1 teaspoon dried oregano, and the leaves from 4 sprigs of fresh thyme.
Also add 1 12oz can of corn, drained (you could probably use thawed frozen corn, too). This is the world’s best can opener, by the way. We got it at Lee Valley. You should get one.
Then add 1 cup vegetable broth.
Stir that around and reduce for 5-10 minutes, or until all the liquid has been absorbed or evaporated.
Transfer the whole shebang to a baking dish and top with 7oz crumbled chèvre (goat’s cheese).
Bake until the cheese is melty (chèvre doesn’t get all runny, so you have to keep an eye on it), about 10 minutes, and serve right away. Fantastic reheated the next day as well.