Serves 8-10. This recipe calls for frozen, defrosted tofu. Freezing changes the consistency of the tofu, making it firmer and rubbery. When mashed, it has the texture of ground meat.

Freeze, thaw, squeeze out and mash 1 1/2 pounds firm tofu.

Mix together: 2 tbsp. peanut butter 2 tsp. onion powder 1 clove garlic, mashed

Work this mixture into the mashed tofu until well blended. Brown tofu in 2-3 tablespoons oil (I prefer a non-stick pan).

Then add: 1 lg. onion, chopped 1 lg. bell pepper, chopped 1 stalk celery, chopped 2 cloves garlic, minced

Saute until soft.

Add: 1 (15 oz.) can tomato sauce 1/4 c. chili powder (this makes it hot, use less if desired) 1/2 tsp. oregano 1 tsp. cumin 1 tsp. salt Fresh ground pepper to taste 1 (15 oz.) can pitted black olives, chunked 1 (1 lb.) can corn 2 (6 oz.) cans green chilies, optional

Mix well and pour into a 3 quart casserole. Preheat oven to 350 degrees. Cover with cornbread topping (below) before baking.

CORNBREAD TOPPING:

Mix together: 1 c. flour 4 tsp. baking powder 1/2 tsp. salt 3 tbsp. sugar

Add: 1 beaten egg 1/4 c. oil

Mix just until blended. Bake 45 minutes or until cornbread is done. To use as cornbread, oil (Pam) 8 or 9 inch square pan. Bake at 400 degrees for 20-25 minutes.