Vegetable Corn Cakes



  • 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


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.