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“Navajo” Corn Cakes-Vegetarian Recipes

“Navajo” Corn Cakes vegetarian recipes for 4 people.

Ingredients for “Navajo” Corn Cakes

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
1 (15 ounce) can black beans
guacamole (or mashed avocados), to serve
vegan sour cream, to serve
1-2 jicama, peeled and sliced into strips or sticks

“Navajo” Corn Cakes, How to Make

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.
4. While the corn cakes are cooking, heat the black beans on low-medium heat on the stove. Serve corn cakes topped with sour cream, guacamole (or avocado mash/slices), and black beans.
Whether or not this is an authentic Navajo recipe is debatable. I doubt it, but it’s certainly very good. You could throw some salsa on with the other toppings if you like.
Source of recipe: This is loosely based upon the “Navajo corn cakes” served at one of my father’s favorite restaurants. I have no idea how they make theirs, or if it’s really a Navajo recipe, but these taste great and are vegan.

Additional info for “Navajo” Corn Cakes

Preparation time: 10-15 minutes, Cooking time: 10-15 minutes
Cooking Time: 10-15 minutes
Serving: 4

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