I wasn't looking forward to making this again. The last time it was really runny and mushy. I have to say I like it better this time around! I used firm silken tofu instead of the soft tofu and made sure to cook it the full amount of time. I also added some shredded Daiya mozzarella and cheddar the last five minutes of baking. It sets up and tastes better the longer you can let it cool. I also added extra jalapenos on top; I like it spicy!
I served the corn casserole with the Roasted Butternut Squash Kale Salad I had made earlier today.