40 minutes
1 teaspoon unrefined corn oil
6 garlic cloves, minced
2 large onions, diced
4 ears of corn
(or 10 ounces of frozen corn kernels)
(approx. 2 cups corn kernels)
16 ounces tofu, firm
(pressed to remove as much water as
possible)
3/4 teaspoon sea salt
1/2 teaspoon garlic powder
3/4 teaspoon ground white pepper
2 tablespoons nutritional yeast
1 teaspoon dill
Makes 8 servings.
Heat large skillet on medium to medium-high heat and add oil. Add garlic and onion, and saute for a few
minutes
until the onion browns just slightly. While the garlic and onions are cooking, cut the corn off the cobs. Add
the
corn, and cook for about 3 minutes.
Crumble tofu into the corn mixture. Add remaining ingredients and cook a few more minutes.
VARIATIONS:
- Add some sliced carrots with the garlic and onion.
- For a spicier version, add a 4 ounce can of chopped green chilies to the mixture with the tofu.
- "Corn Quiche" - Place mixture into a pie crust, and bake like a quiche.
- "Quinoa-Cord Cakes" - Combine mixture with 4 cups of cooked quinoa, form into patties (adding brown
rice flour if necessary so they form patties), place on a baking sheet, and bake in a 425 degree F (175
degree C) oven (no need to preheat oven) for about 30 minutes.
Per serving: 134 Calories; 6g Fat (36% calories from fat); 11g Protein; 12g Carbohydrate; 0mg Cholesterol; 192mg
Sodium
1 teaspoon unrefined corn oil
6 garlic cloves, minced
2 large onions, diced
4 ears of corn
(or 10 ounces of frozen corn kernels)
(approx. 2 cups corn kernels)
16 ounces tofu, firm
(pressed to remove as much water as
possible)
3/4 teaspoon sea salt
1/2 teaspoon garlic powder
3/4 teaspoon ground white pepper
2 tablespoons nutritional yeast
1 teaspoon dill
Makes 8 servings.
Heat large skillet on medium to medium-high heat and add oil. Add garlic and onion, and saute for a few
minutes
until the onion browns just slightly. While the garlic and onions are cooking, cut the corn off the cobs. Add
the
corn, and cook for about 3 minutes.
Crumble tofu into the corn mixture. Add remaining ingredients and cook a few more minutes.
VARIATIONS:
- Add some sliced carrots with the garlic and onion.
- For a spicier version, add a 4 ounce can of chopped green chilies to the mixture with the tofu.
- "Corn Quiche" - Place mixture into a pie crust, and bake like a quiche.
- "Quinoa-Cord Cakes" - Combine mixture with 4 cups of cooked quinoa, form into patties (adding brown
rice flour if necessary so they form patties), place on a baking sheet, and bake in a 425 degree F (175
degree C) oven (no need to preheat oven) for about 30 minutes.
Per serving: 134 Calories; 6g Fat (36% calories from fat); 11g Protein; 12g Carbohydrate; 0mg Cholesterol; 192mg
Sodium
