We make the tamales in three steps and we make giant batches so I'll try to estimate a smaller batch but it's not exact.
Start off by soaking your corn husks!
Basic Tamale Dough
2 cups Masa
1and 1/2 cups warm Vegetable Stock
1/2 cup Peanut Oil
3 teaspoons baking powder
4 teaspoons salt
1/4 cup cold water
Start by putting the masa in your mixer and turning it on. Add the veggie stock and let it mix for 3-5 minutes. Add the peanut oil and let it mix for another 3-5 minutes. While that's mixing combine the rest of the ingredients in a little bowl. After five minutes add the rest of the ingredients and mix again for 3-5 minutes.
2 large packages of medium or hard tofu (crumbled up really good)
1/4 cup lemon juice
1 tablespoon dijon mustard
2 tablespoons miso
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/2 teaspoon each freshly chopped oregano and parsley (most herbs can be used here)
2 cloves fresh minced garlic
This can all be mixed together and it doesn't need to be cooked. It will steam in the steamer.
OK now your ready to assemble. Take a nice big corn husk and lay it out on the table. Spread a thin layer of masa onto the husk in a rectangular shape about 3" wide and 5" long. The masa should be about a 1/4 inch thick. Now add a strip longways down the middle of the tofu filling.
Now you want to fold the two exposed masa sides together so that in the end you have a tube of masa surrounding your delicious filling. Fold the extra flap of corn husk up and lay the tamale down so that the flap doesn't pop back up
Steam that tamale for 30-45 minutes.
I realize that this is going to require some better pictures so we will do that next time we do tamales (every week) so stay tuned.