Vegetable Corn Cakes

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

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.

Vegetable Corn Cakes printer friendly version located here. (Just the recipe. Nothing else.)
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