Tofu Veggie Corn Cakes Recipes
TOFU VEGGIE CORN CAKES
Yield 12 corn cakes
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
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Ratings 2Category BreakfastCuisine Mexican, VeganTotal Time 13 mins
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Ratings 2Category BreakfastCuisine Mexican, VeganTotal Time 13 mins
- In a mixing bowl, combine masa flour, salt, and nutritional yeast flakes with a fork. Add non-dairy milk (or water). Then add fresh or frozen corn to the bowl. Fully combine until you have a sticky dough, using your hands when necessary. (The dough should be sticky but not unmanageable. If it's too sticky to work with add an additional Tablespoon of masa flour and combine.)
- Divide the dough into four equal parts. Roll each part into its own dough ball. It will be larger than a golf ball but smaller than an orange. Then smash each ball with your hands into a burger shape, about a half inch thick.
- Put organic canola oil into a non-stick skillet and bring to a medium heat. Once the skillet is warm, place the corn cakes in it. (If your non-stick skillet is small, you may need to work in batches.) Allow the corn cakes to cook on one side without moving them for about 4 minutes, until each one is nutty brown. Once that side is cooked, flip each corn cake, and cook that side for an additional 4 minutes.
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Servings 15Calories 96 per servingCategory Breakfast And Brunch
From atcoblueflamekitchen.com
Servings 15Calories 96 per servingCategory Breakfast And Brunch
- Whisk together egg, butterand milk until blended. Add milk mixture to tofu until combined; set aside.
- Combine flour, baking powder, salt and pepper. Add flour mixture to tofu mixture. Gently fold in corn and green onion.
- Form mixture into thin patties; place on a parchment paper-lined tray. Cover and freeze until firm. After freezing, patties can be wrapped and stored in the freezer for up to 1 month.
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