| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime3 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 2 1/2 |
ts |
Baking powder |
| 1 |
c |
Soy milk |
| 1 |
tb |
Light miso |
| 1 |
ts |
Canola oil |
| 6 |
oz |
Firm tofu |
|
|
Cut into 1/4-inch dice |
| 1/3 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Corn kernels |
| 1 |
|
Green onion; thinly sliced |
INSTRUCTIONS
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 1/2
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
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