1 tbsp. plus 1 tsp. vegetable oil
1 c. chopped onions
2 c. sliced zucchini
1 c. sliced mushrooms
12 oz. firm-style tofu (soybean curd), cut into cubes
3 c. canned crushed tomatoes
1 tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
16 pitted black olives, sliced
1 c. drained canned whole kernel corn
1 1/2 oz. uncooked yellow or white cornmeal
4 oz. sharp Cheddar cheese, shredded

In 12 inch skillet that has an oven-safe or removable handle heat oil over medium-high heat; add onions and saute until translucent. Add zucchini and mushrooms and saute 5 minutes; add tofu, tomatoes, chili powder, salt and pepper. Reduce heat and let simmer 15 minutes.

Preheat oven to 400 degrees. Stir olives, corn and cornmeal into tofu mixture and cook, stirring frequently, until mixture thickens, 5-10 minutes. Sprinkle with cheese, transfer to oven and bake until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Makes 4 servings.