Vegan Taco Chili Corn Bread Pot Pies

1 First, press the tofu. Place the block of tofu on a paper towel, top with another paper towel, and place something heavy on top. Let sit while you get the rest going. 
2 Now, in a large pot, heat the olive oil on medium high. Then add the onions, garlic, and jalapeno. Saute, reducing heat as needed until the onions start to get translucent and soft. About 3-5 minutes. 
3 Now, add the tofu. Make sure a lot of the liquid has been pressed out. Then crumble the tofu into the pot. Break up any large pieces of tofu with a wooden spoon. Then stir. Saute with the veggies, stirring occasionally until the tofu is firm and a bit brown. About 5-7 minutes. Now season with a bit of salt and 1 Tablespoon of taco seasoning and save the rest. 
4 Now add the corn, and beans. Stir to combine. Then add the crushed tomatoes and veggie broth. Stir to combine. Now add the remaining taco seasoning. Stir. Reduce heat to low, and let simmer for about 15 minutes. Taste and adjust seasoning. 
5 Preheat the oven to 375 degrees. 
6 Now make the corn bread while the chili is cooking. In a large mixing bowl, whisk together the cornmeal, flour and salt. 
7 In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for a minute so it thickens up and makes vegan buttermilk. 
8 Now in a small bowl make a flax egg by combining the flax and water. Whisk and let sit until it thickens. 
9 Now add the flax egg to the almond milk mixture, then add the agave and veggie oil. Whisk until completely combined. Now add the wet ingredients into the dry ingredients. Stir until fully combined. Now fold in the jalapeno and vegan cheese. 
10 Now fill ramekins about 2/3 full with taco chili. Then top with a scoop of corn bread. Make as many as you want. Then place on a baking sheet and into the oven. Bake at 375 degrees for 15-20 minutes. Or until a tooth pick comes out of the corn bread clean. Serve immediately! All hot and bubbly and stuff.