Serves: 5
Total Calories: 133
Yield: 12 corn cakes

1 1/2 cups mashed firm tofu firmly packed
1/2 cup water
1 clove garlic
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup cornmeal
1 cup firmly packed grated zucchini
1/4 cup finely diced red bell pepper
1 teaspoon dried basil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons olive oil

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.

Nutritional Facts:

Serves: 5
Total Calories: 133
Calories from Fat: 48

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Cooking Dried Beans
Creamy Corn Bake with Red Beans
Lentil Carrot Loaf
Simple Red Dal with Miso
Buckwheat with Tofu and Thyme
Tips for Bean Digestibility
Mung Dal
Pinto Beans A Ma Facon
When Cooking Beans
Black Bean Stuffed Peppers
Vegetable Chili
Crockpot Lima Beans and Wheat Berries
Lentil Sprout Saute
Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
Hippie Burgers
A Word About Tofu
Tofu Crumbles
Gingered Tofu
Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
Bay and Orange Infused Tofu
Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala