Vegetable corn cakes

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
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.

Similar recipes