This Vegan Tofu and Sweetcorn Rice Cakes Recipe is a delightful and healthy option for a snack or light meal. Combining the protein of tofu with the sweetness of corn, these rice cakes are not only nutritious but also easy to prepare.
Perfect for those following a vegan diet, this recipe showcases simple ingredients and straightforward cooking techniques, making it accessible for everyone.
Delicious Vegan Rice Cakes with Tofu and Sweetcorn
These rice cakes are made with firm tofu, sweetcorn, and rice, creating a satisfying texture and flavor. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 1 cup cooked rice (white or brown)
- 200g firm tofu, crumbled
- 1 cup sweetcorn (fresh or frozen)
- 2 tablespoons soy sauce
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
- Chopped fresh herbs for garnish (optional)
Instructions
- Prepare the Mixture: In a large bowl, combine the cooked rice, crumbled tofu, sweetcorn, soy sauce, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Form the Cakes: Take a portion of the mixture and shape it into a patty or cake, about 1/2 inch thick. Repeat with the remaining mixture.
- Cook the Rice Cakes: Heat olive oil in a non-stick skillet over medium heat. Add the rice cakes to the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Serve: Remove the rice cakes from the skillet and place them on a paper towel to absorb excess oil. Garnish with fresh herbs if desired, and serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 rice cakes
- Calories: 150kcal
- Fat: 6g
- Protein: 8g
- Carbohydrates: 18g
