cornmeal dumplings

16 servings
1 cup Cornmeal
½ teaspoon Sea salt
¼ teaspoon Baking powder
1 pack Extra-firm silken tofu (10.5 oz)

In a medium-size mixing bowl, combine cornmeal, salt and baking powder.

Blend tofu in a blender or food processor untilsmooth and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently boiling stew or soup. Cover and cook over medium heat for about 10 minutes. To test for doneness, remove one dumpling from stew and slice it. The inside should be bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb; 2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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