Tofu Veggie Corn Cakes Recipes

Steps:

• FOR THE TOFU:
• Cut it up into cubes and saute in medium high oil until all sides are nice and golden. Set aside to drain on a paper towel.
• FOR THE SAUCE:
• Heat up the margarine and oil and saute the chopped onions until they are golden around the edges. About 10-12 minutes. Stir often.
• Add the garlic and cook for 1 minute, add the green pepper or chili and saute for 2-3 minutes or until soft.
• Add the mushrooms and saute them for 2 minutes. Add the Marsala, Adobo Sauce, and brown sugar. Bring to a boil and let cook for 2 minutes.
• Add the cider vinegar, lemon juice, tomatoes, paprika, mustard and hot sauce. Bring to a boil, then lower heat and simmer for about 5 minutes letting the tomatoes cook down a little.
• Add ketchup or chili sauce to thicken and season with salt and pepper. I didn't add any salt because there was salt in the Adobo seasoning, but you can leave the Adobo out if you don't have it and just use salt.
• Add the tofu into the sauce and bring to a boil for 2 minutes. Then turn the heat off and leave the tofu sit in the sauce to absorb more flavors.
• FOR THE CORN CAKES:
• Whisk the cornmeal, baking powder, ground flax and sugar in a medium bowl. Add boiling water to it and mix until just moistened.
• Add the light oil and stir to incorporate. The batter will thicken up a bit as the cornmeal absorbs the water. Add more water if needed.
• Spoon equal portions of batter into a saute pan of hot oil and press down to form a pattie.
• If your dough is stiff enough, you could also just wet your hands and pat the dough/batter into patties and then cook them that way.
• Cook for about 3 minutes on each side until golden, then drain on paper towels. Top with the South West Tofu.
• Enjoy!

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.