|1 cup||Yellow cornmeal|
|2½ teaspoon||Baking powder|
|1 cup||Soy milk|
|1 tablespoon||Light miso|
|1 teaspoon||Canola oil|
|6 ounces||Firm tofu|
|Cut into 1/4-inch dice|
|⅓ cup||Chopped red bell pepper|
|½ cup||Corn kernels|
|1||Green onion; thinly sliced|
6 SERVINGS DAIRY-FREE
Executive editor Suzanne Gerber serves these delicate corn cakes topped with a black bean salsa.
In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and oil; mix well. Fold in tofu and vegetables.
Heat a nonstick skillet over medium heat. When hot, drop batter by ½ cupfuls into hot pan. Cook until browned, I to 2 minutes per side. Transfer corn cakes to clean cloth napkin or dish towel and wrap it around them to keep warm while cooking remaining batter.
Per 2-cake serving: 337 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 53G CARB.; 0 CHOL.; 660MG SOD.; 6G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 60 Converted by MM_Buster v2.0l.
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