Tofu-Veggie Corn Cakes Recipe

These corn cakes are like little veggie omelets. Enjoy as a main dish, a side, or an appetizer.
Tofu-Veggie Corn Cakes picture


CourseMain Ingredient


 Mashed tofu1 1⁄2 Cup (24 tbs) (firmly packed)
 Water1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm)
 Baking powder2 Teaspoon
 Sea salt1⁄2 Teaspoon
 Corn meal1 Cup (16 tbs)
 Grated zucchini1 Cup (16 tbs) (firmly packed)
 Finely diced red bell pepper1⁄4 Cup (4 tbs)
 Dried basil1 Teaspoon
 Ground cumin1 Teaspoon
 Ground turmeric1⁄2 Teaspoon
 Olive oil2 Tablespoon

Nutrition Facts

Serving size

Calories 92 Calories from Fat 34

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 137.7 mg5.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.3 g5.1%

Sugars 0.6 g

Protein 3 g5%

Vitamin A 1.3% Vitamin C 4.3%

Calcium 8.4% Iron 6.6%

*Based on a 2000 Calorie diet


1. Place the tofu, water, garlic baking powder, and salt in a blender or food processor and blend until smooth and creamy. Transfer to a medium bowl, add all the remaining ingredients except the oil, and mix well.

2. Heat 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.

The following recipes are excerpted from Vicki’s Vegan Kitchen.
Copyright © 2011 by Vicki Chelf. Square One Publishers.