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