Vegetable Corn Cakes Recipe | Vegetarian Times Skip to main content

Vegetable Corn Cakes

Ingredients: 

Ingredients: 

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1 cup yellow cornmeal
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2 ½ tsp. baking powder
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1 cup soy milk
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1 Tbs. light miso
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1 tsp. canola oil
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6 oz. firm tofu, cut into ¼-inch dice
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⅓ cup chopped red bell pepper
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½ cup corn kernels
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1 green onion, thinly sliced

Instructions: 

  1. In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and oil; mix well. Fold in tofu and vegetables.
  2. Heat a nonstick skillet over medium heat. When hot, drop batter by 1/4 cupfuls into hot pan. Cook until browned, 1 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.

Nutrition Information: 

Calories: 
337
Protein: 
16 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
53 g
Cholesterol: 
mg
Sodium: 
660 mg
Fiber: 
6 g
Sugar: 
g
Yield: 
6 Servings