Tofu Salsa with Corn Bread Pancakes


Number of Servings: 
Dish Type: 
Difficulty Level: 
Recipe Source: 
Recipe Rating: 
  • 1 pkg Nasoya Firm Tofu, drained and cut into 1 inch cubes
  • 1 can (16 oz) black beans, rinsed and drained
  • 1 jar (8 oz) chunky style salsa
  • ½ cup frozen corn kernels
  • 1 pkg (8 ½ oz) corn muffin mix
  • ¾ cup water
  • 1 egg
  • 2 tbls canola oil
  • sour cream
  • black olives for garnish
Preparation Method: 

In a skillet, fry tofu in 1 tbsp of canola oil until crispy on the outside. Add salsa, black beans and corn, and simmer on medium-low heat. While the tofu is simmering, combine corn muffin mix, water and egg in a medium bowl until just blended. The batter will be slightly lumpy. Grease a griddle or skillet with 1 Tbsp of canola oil and place over medium heat. Use ¼ cup of batter for each pancake. Cook until brown on each side. To serve, place two pancakes on a plate and spoon tofu mixture on top. Garnish with sour cream and black olives.

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