Step 1

Preheat the oven to 350 degrees F. Lightly oil a shallow 9-inch pie dish and set aside.

Step 2

Combine 3/4 cup of corn with tofu and nondairy milk in a blender and pulse until smooth and creamy. Transfer to a large mixing bowl and set aside.

Step 3

Line a large skillet with a thin layer of water and cook onion, jalapeño, and ginger until onion becomes translucent, about 3 minutes.

Step 4

In a mixing bowl, mix all ingredients together until well combined and pour into pie dish. Use a spatula to evenly spread mixture and pack it down tightly.

Step 5

Bake for 30 minutes or until fully cooked and bright yellow. Allow to cool 10 to 15 minutes before serving.