Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Vegetable Corn Cakes

Get access to everything we publish when you sign up for Outside+ Join today!.

Servings
6

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
  • 1/3 cup chopped red bell pepper
  • 1/2 cup corn kernels
  • 1 green onion, thinly sliced

Preparation

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 dish towel and wrap it around them to keep warm while cooking remaining batter.

Nutrition Information

  • Calories 337
  • Carbohydrate Content 53 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 6 g
  • Protein Content 16 g
  • Saturated Fat Content 1 g
  • Sodium Content 660 mg
  • Sugar Content 0 g