Spiced Up Corn Casserole

A ho-hum staple just got a kick in the pants.  My brother who wouldn't eat anything green if his life depended upon it actually went back for seconds when I brought this to the table.  Now, there is a testament.



  • 3 C fresh or frozen (thawed) corn, divided
  • ¼ C frozen spinach, thawed and drained
  • 6 oz soft tofu, drained and most of the water soaked out
  • 3 TBS hemp milk (or other non-dairy, plain milk)
  • 2 TBS nutritional yeast flakes
  • 1TBS olive oil
  • ½ yellow onion, diced
  • ½ red bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 2 tsp curry powder
  • ½ tsp turmeric
  • ½ C brown rice flour
  • Salt/pepper to taste


Preheat oven to 350 °.

In a food processor, blend ½ of the corn, spinach, tofu, hemp milk and nutritional flakes. Place mixture in a large mixing bowl.   In a medium sized skillet, over medium-high heat, sauté the onion and peppers until soft (about 3-4 minutes).  Add this to the mixing bowl and incorporate the rest of the ingredients.  Once well integrated, pour into an oiled 8 X 8 baking dish. Bake for 45 minutes or until it begins to brown.  Take out of oven and let it sit for 10 minutes before serving. 


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