Vegetable Corn Cakes

9 ingredients
7 steps

Ingredients

  • 1 cup yellow cornmeal
  • 2 1/2 tsp. baking powder
  • 1 cup soy milk
  • 1 Tbs. light miso
  • 1 tsp. canola oil
  • 6 oz. firm tofu, cut into 1/4-inch dice
  • 13 cup chopped red bell pepper
  • 1/2 cup corn kernels
  • 1 green onion, thinly sliced

Directions

  1. 1
    In medium bowl, combine cornmeal and baking powder.
  2. 2
    Add soy milk, miso and oil; mix well.
  3. 3
    Fold in tofu and vegetables.
  4. 4
    Heat a nonstick skillet over medium heat.
  5. 5
    When hot, drop batter by 1/4 cupfuls into hot pan.
  6. 6
    Cook until browned, 1 to 2 minutes per side.
  7. 7
    Transfer corn cakes to clean cloth napkin or dish towel and wrap it around them to keep warm while cooking remaining batter.

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