Preheat oven to 350 degrees F. Lightly oil or spray, with non-stick vegetable spray, a 2 1/2-quart casserole dish.
In a large skillet over medium heat, heat the olive oil. Add the onion, garlic, green chiles, tofu, chili powder, cumin, oregano, pepper, and cayenne pepper. Cook, stirring occasionally, until the tofu is lightly browned.
Add tomatoes, bring just to a boil, and then reduce heat to low. Add kidney beans, corn, and cilantro; simmer 5 additional minutes. Remove from heat an pour mixture into the prepared casserole dish; set aside.
Prepare the Cornmeal Crust (see recipe below). Spread the cornmeal mixture over the top of the casserole.
Bake 45 minutes or or until top begins to turn golden around the edges.
Makes 4 generous servings or 8 small servings.
In a large bowl, combine cornmeal and baking powder. Add the butter, milk, water, and egg; stir until combined. Stir in the grated cheese.
Vegetarian Tamale Casserole Recipe: https://whatscookingamerica.net/SherryWells/VegetarianCasserole.htm