1 cup yellow corn meal
2 1/2 t baking powder
1 cup almond milk
1 T light miso
1 t canola oil
6 oz firm tofu, cut into 1/4-inch cubes
1/2 c corn kernels
1/2 c diced peppers (yellow, red, orange - your choice)
1 scallion finely chopped
Directions:
Mix cornmeal, baking powder, milk, miso and oil together. Then add tofu, corn, pepper, scallion. Stir. On a heated nonstick sauté pan, pour 1/4 cup of batter into the pan. Cook 3-4 minutes on each side. Continue until batter is all cooked.
Black Bean Salsa
2 cans black beans, rinsed
1/4 c diced red onion
1/2 c diced red pepper
1 small tomato seeded and diced
1 clove of garlic minced
1 t cumin
3 T lime juice
Mix all of the salsa ingredients together.
Serve by placing two corn cakes onto a plate and spoon salsa on top.
