Vegetable Corn Cakes

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Ingredients

• 1 cup yellow cornmeal
• 2 1/2 tsp. baking powder
• 1 cup soy milk
• 1 Tbs. light miso
• 1 tsp. canola oil
• 6 oz. firm tofu, cut into 1/4-inch dice
• 1/3 cup chopped red bell pepper
• 1/2 cup corn kernels
• 1 green onion, thinly sliced

Directions

1. In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and oil; mix well. Fold in tofu and vegetables.
2. Heat a nonstick skillet over medium heat. When hot, drop batter by 1/4 cupfuls into hot pan. Cook until browned, 1 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.