Tofu Veggie Corn Cakes

Serves: 5
Total Calories: 133
Yield: 12 corn cakes


1 1/2 cups mashed firm tofu firmly packed
1/2 cup water
1 clove garlic
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup cornmeal
1 cup firmly packed grated zucchini
1/4 cup finely diced red bell pepper
1 teaspoon dried basil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons olive oil


1. Place the tofu, water, garlic, baking powder, and salt in a blender or food processor and blend until sooth and creamy. Transfer to a medium bowl, add all the remaining ingredients except the oil, and mix well.
2. Heat half the oil in a large skillet over medium-high heat. Drop heaping tablespoons of batter onto the hot skillet and cook 3 to 4 minutes or until brown on the bottom. Turn over and brown the other side. Remove the cakes to a platter and continue with the remaining batter. (In order to hold their shape without falling apart, the cakes must be small.)
3. Serve the cakes hot or at room temperature.

Nutritional Facts:

Serves: 5
Total Calories: 133
Calories from Fat: 48

This Tofu Veggie Corn Cakes recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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