Recipe - Vegetable Corn Cakes
1 cup yellow cornmeal
2 t. baking powder
1 cup soy milk
1/2 cube firm tofu, cut into 1/4-inch dices
1/2 cup corn kernels
2 or 3 green onions, chopped
1/2 cup chopped red, green, or yellow pepper
2 packs George Washington Broth (golden)
Oil for cooking corn cakes
In a medium bowl, combine cornmeal and baking powder. Add soy milk, then fold in tofu, vegetables, and seasoning. Heat a nonstick skillet over medium heat, using a tiny amount of oil. Drop 1/2-cups of batter into pan. Cook until browned, one to two minutes per side. Makes six servings, two cakes per serving.
Tofu is rich in high-quality protein. It is also a good source of B vitamins and iron.