These savory cakes are filling as well as versitile. It’s such a simple kid-pleaser that it became a regular in my home.
This dish is a wholesome take on a traditional South American dish found in many countries. Top with salsa for a Mexican flavor, plain for an traditional American side dish, or dill dressing for a Southwest ranch flavor.
The key to gently frying without oil here is a low heat and a bit of patience.
- 1 cup cornmeal
- 1 T baking powder
- 1 cup unsweetened soymilk
- 1 T miso or soy sauce
- 6 oz. firm tofu, sliken is fine
- 1/3 C chopped red bell pepper
- ½ C frozen corn kernels
- 1 green onion
Combine first 4 ingredients; mix well. Add tofu; mix well. Add vegetables and mix.
Heat a coated skillet over medium-low heat. Drop batter by ¼ cupful into the skillet. Cook until browned, 1-2 minutes on each side.
The key to gently frying without oil here is low heat and a bit of patience. Peek underneath with a spatula: If the cake holds together and is ever-so-lightly browning, it’s ready to flip.