Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Yellow cornmeal |
2½ teaspoon | Baking powder |
1 cup | Soy milk |
1 tablespoon | Light miso |
1 teaspoon | Canola oil |
6 ounces | Firm tofu |
\N \N | Cut into 1/4-inch dice |
⅓ cup | Chopped red bell pepper |
½ cup | Corn kernels |
1 \N | 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.