This colorful, crowd-pleasing casserole filled with corn, chiles, and pimientos is surprisingly quick to throw together and sure to satisfy.

Top it with store-bought salsa and you have a healthy, warming supper for chilly nights.

INGREDIENTS

2 cups corn kernels, fresh or thawed frozen
1/4 cup minced red onion
One 4-ounce can hot green chiles, drained and diced
3 tablespoons chopped canned pimientos
8 ounces soft tofu, drained and crumbled
1/4 cup yellow cornmeal
2 tablespoons unbleached all-purpose flour
1 teaspoon chili powder
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon baking powder
Freshly-ground black pepper, to taste
Salsa

1. Preheat oven to 375F. Combine corn, onion, chiles, and pimientos in a large bowl and set aside.

2. Using a food processor, combine tofu, cornmeal, flour, chili powder, sugar, salt, baking powder and black pepper to taste until smooth. Stir into vegetable mixture until combined.

3. Scrape mixture into a lightly-oiled 10-inch pie plate, smoothing the top with spatula. Bake until golden brown on top and firm, about 30 to 35 minutes. Allow to rest 5 minutes before cutting into wedges. Serve topped with salsa.

Serves 4 to 6.