The best delicious Vegetable Corn Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vegetable Corn Cakes recipe today!
Hello my friends, this Vegetable Corn Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Vegetable Corn Cakes is amazingly delicious, and addictive, everyone will be asking for more Vegetable Corn Cakes.
What Makes This Vegetable Corn Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vegetable Corn Cakes.
Ready to make this Vegetable Corn Cakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Yellow cornmeal
2 1/2 ts Baking powder
1 c Soy milk
1 tb Light miso
1 ts Canola oil
6 oz Firm tofu
Cut into 1/4-inch dice
1/3 c Chopped red bell pepper
1/2 c Corn kernels
1 Green onion; thinly sliced
6 SERVINGS DAIRY-FREE
Executive editor Suzanne Gerber serves these delicate corn cakes topped
with a black bean salsa.
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 1/2
cupfuls into hot pan. Cook until browned, I 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.
Per 2-cake serving: 337 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 53G
CARB.; 0 CHOL.; 660MG SOD.; 6G FIBER
Yields
6 servings
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