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Tofu Corn Cakes

A southern staple gets a healthy makeover

Recipe Courtesy of Kelsey Nixon and House Foods

Corn cakes are a classic food of the Southern United States. They are best described as a savory pancake with little pops of sweet corn kernels. This recipe calls for silky tofu and fresh jalapeno to add creaminess and heat.


For the Tofu Corn Cakes

  • 1 Package firm tofu, such as House Foods
  • 1 1/2 Cup corn kernels
  • 1/2 Cup scallions, chopped
  • 1/2 jalapeno, ribs and seeds removed
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon honey
  • 1/2 Teaspoon kosher salt
  • Canola oil


For the Tofu Corn Cakes

Drain tofu then process in food processor until crumbly. Transfer to mixing bowl and stir to combine with corn, scallions, jalapeno, flour, honey, and salt. Form into small patties (3 inches in diameter).

Heat about 1 inch of canola oil in deep skillet. Carefully drop patties into hot oil and fry until golden brown – about 2 minutes for each side. Remove from oil and drain on paper towel-lined plate.

Sprinkle with a dash of kosher salt and cool before serving.