Makes 8 servings
1 tablespoon canola oil
1⁄2 medium onion, diced
2 cloves garlic, minced
1⁄4 teaspoon nutmeg
12 ounces silken tofu
1⁄2 cup whole wheat pastry flour
1⁄4 cup cornstarch
1 tablespoon agave nectar
1 teaspoon salt
Loaded with high-fat butter and cream, corn pudding just might be the holy grail of unhealthy Thanksgiving sides. Plus, traditional canned corn is nearly devoid of vitamins and minerals, as the veggie loses nutrients the longer it sits in its packaging.
The healthy update: Get equally creamy results with pureed silken tofu, and add sweetness with nutmeg and agave nectar. Skip the canned corn: Fresh or frozen kernels have higher levels of nutrients, less salt, and none of the BPA that may be present in cans.
1. Warm a skillet over medium heat. Add canola oil, then sauté the corn, onion, and garlic for 7 to 8 minutes, until the corn is lightly browned and the onions are translucent.
2. Add the nutmeg and cook vegetables 30 seconds more. Remove from heat and set aside.
3. While the corn mixture cooks, place the tofu, flour, cornstarch, agave nectar, and salt in a food processor and mix to combine.
4. In a large bowl, add the corn mixture to the tofu mixture and stir to combine.
5. Pour into an 8-inch-square baking dish coated with nonstick cooking spray and bake for 40 minutes in a 350°F oven, or until the top is golden brown.
Carbohydrates: 34 g
Fat: 4 g
Protein: 6 g
Fiber: 3 g
Active Time: 25 minutes
Total Time: 65 minutes