Real Recipes From Real Home Cooks ®

south western tofu on a corn cake

(2 ratings)
Recipe by
Jo Zimny
Ithaca, NY

It's chili season here in New Mexico. Many of the grocery stores have their chili roasters outside in the afternoons and the smell of the roasting chili's is wonderful. If you want to use chili's in this recipe instead of the green pepper feel free. I used Pepperoncini peppers as my substitute and it tastes delicious. The Corn Cakes are really yummy and combined with the South West Tofu makes a very interesting and different meal. Note that it's important to let the corn cake cook for about 3 minutes before flipping. They tend to stick. My corn cake is a bit on the dark side because I used blue corn. We grew it a few years ago and I have made blue corn meal with the kernels.

(2 ratings)
yield 6 serving(s)
prep time 40 Min
cook time 20 Min

Ingredients For south western tofu on a corn cake

  • 1 pkg
    firm organic tofu (cubed)
  • 2 Tbsp
    margerine (i used earth balance)
  • 2 Tbsp
    coconut oil (or other light oil)
  • 1 lg
    sweet onion (diced)
  • 2 clove
    garlic (minced)
  • 5
    white button mushrooms, (chopped small)
  • 1/2
    green pepper (small dice)
  • 1 tsp
    adobe seasoning
  • 1/4 c
    marsala wine
  • 1/2 c
    brown sugar, packed
  • 1 Tbsp
    apple cider vinegar
  • 1/8 c
    lemon juice concentrate
  • 1
    4.5 oz can fire roasted crushed tomatoes
  • 1 tsp
  • 1 tsp
    yellow mustard
  • 1/4 tsp
    tabasco sauce (or other hot sauce)
  • 1/4 c
    ketchup or sweet chili sauce (or more if you need it)
  • fresh cracked black pepper to taste
  • chopped parsley for garnish
  • 1 c
  • 1 1/2 tsp
    baking powder
  • 1 Tbsp
    fax seeds (ground fine)
  • 2 Tbsp
    raw cane sugar
  • 1 c
    plus 2 tbsp. boiling water
  • 1 Tbsp
    light oil

How To Make south western tofu on a corn cake

  • 1
  • 2
    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.
  • 3
  • 4
    Heat up the margarine and oil and saute the chopped onions until they are golden around the edges. About 10-12 minutes. Stir often.
  • 5
    Add the garlic and cook for 1 minute, add the green pepper or chili and saute for 2-3 minutes or until soft.
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    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.
  • 10
  • 11
    Whisk the cornmeal, baking powder, ground flax and sugar in a medium bowl. Add boiling water to it and mix until just moistened.
  • 12
    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.
  • 13
    Spoon equal portions of batter into a saute pan of hot oil and press down to form a pattie.
  • 14
    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.
  • 15
    Cook for about 3 minutes on each side until golden, then drain on paper towels. Top with the South West Tofu.
  • 16

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