south western tofu on a corn cake
(2 ratings)
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.
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(2 ratings)
yield
6 serving(s)
prep time
40 Min
cook time
20 Min
Ingredients For south western tofu on a corn cake
- FOR THE SOUTH WEST TOFU AND SAUCE:
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1 pkgfirm organic tofu (cubed)
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2 Tbspmargerine (i used earth balance)
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2 Tbspcoconut oil (or other light oil)
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1 lgsweet onion (diced)
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2 clovegarlic (minced)
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5white button mushrooms, (chopped small)
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1/2green pepper (small dice)
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1 tspadobe seasoning
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1/4 cmarsala wine
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1/2 cbrown sugar, packed
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1 Tbspapple cider vinegar
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1/8 clemon juice concentrate
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14.5 oz can fire roasted crushed tomatoes
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1 tsppaprika
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1 tspyellow mustard
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1/4 tsptabasco sauce (or other hot sauce)
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1/4 cketchup or sweet chili sauce (or more if you need it)
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fresh cracked black pepper to taste
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chopped parsley for garnish
- FOR THE CORN CAKES:
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1 ccornmeal
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1 1/2 tspbaking powder
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1 Tbspfax seeds (ground fine)
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2 Tbspraw cane sugar
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1 cplus 2 tbsp. boiling water
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1 Tbsplight oil
How To Make south western tofu on a corn cake
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1FOR THE TOFU:
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2Cut 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.
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3FOR THE SAUCE:
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4Heat up the margarine and oil and saute the chopped onions until they are golden around the edges. About 10-12 minutes. Stir often.
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5Add the garlic and cook for 1 minute, add the green pepper or chili and saute for 2-3 minutes or until soft.
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6Add 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.
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7Add 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.
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8Add 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.
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9Add 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.
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10FOR THE CORN CAKES:
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11Whisk the cornmeal, baking powder, ground flax and sugar in a medium bowl. Add boiling water to it and mix until just moistened.
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12Add 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.
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13Spoon equal portions of batter into a saute pan of hot oil and press down to form a pattie.
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14If 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.
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15Cook for about 3 minutes on each side until golden, then drain on paper towels. Top with the South West Tofu.
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16Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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