nutritional information

Per 2-cake serving:

  • Calories: 337
  • Protein: 16 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 53 g
  • Sodium: 660 mg
  • Fiber: 6 g
Vegan

Vegetable Corn Cakes

Vegetable Corn Cakes

6 Servings

30 minutes or fewer

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 1/4 cupfuls into hot pan. Cook until browned, 1 to 2 minutes per side. Transfer corn cakes to clean cloth napkin or [...]
  • 1 cup yellow cornmeal
  • 2 ½ tsp. baking powder
  • 1 cup soy milk
  • 1 Tbs. light miso
  • 1 tsp. canola oil
  • 6 oz. firm tofu, cut into ¼-inch dice
  • ⅓ cup chopped red bell pepper
  • ½ cup corn kernels
  • 1 green onion, thinly sliced
  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.
February 1999

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