In a skillet, heat oil over medium heat and sweat garlic and half of the green onions 30 - 45 seconds.
Add tofu, cumin, chipotle, oregano, thyme, corn and broth, and reduce 5 - 10 minutes until all liquid has evaporated.
Stir, adjust seasoning and transfer to a baking dish.
Preheat oven to 350°F (180°C).
Top with crumbled chèvre cheese and remaining green onions and bake until cheese has melted. Serve right away.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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