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"Navajo" Corn Cakes takes 15 minutes to prepare.

"Navajo" Corn Cakes takes 15 minutes to cook.

"Navajo" Corn Cakes makes 4 servings.

The ingredients for "Navajo" Corn Cakes are:

Ingredients (use vegan versions):

1/2 (12 ounce) package silken tofu
1 1/2-2 cups water
salt and pepper, to taste
1 cup cornmeal (I like Bob's Redmill brand)
oil or vegan margarine, as needed for frying

Here is how you make "Navajo" Corn Cakes:

1. Blend tofu, water, salt, and pepper in a food processor. The thickness can vary based upon preference, but I usually aim to keep mine just slightly thicker than soymilk.2. Place the cornmeal in a bowl. Add the tofu mixture and blend thoroughly by hand. Heat the oil or margarine in a pan. Spoon the cornmeal batter into the pan in 3-4" diameter circles. 3. Keep the heat at medium so that the cakes cook through without burning the pan or overcooking the bottom. Flip at the same point you would a pancake.Serving Size: 4 6 oz.Number of Servings: 4Recipe submitted by SparkPeople user BJSWICE.

The nutritional information for "Navajo" Corn Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 133.8

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 595.8 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 2.3 g
• Protein: 4.5 g

The dietary needs meet for "Navajo" Corn Cakes is Vegetarian