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    Corn Cakes


    Fiesta Mango Salsa


  Avocado Sour Cream




Fiesta Mango Salsa

Prepare the salsa by simply combining in a bowl, the black beans, diced mango, diced tomato, lime juice, cilantro, one half of a diced avocado and salt & pepper. Refrigerate until ready to use.


Avocado Sour Cream Sauce

In a food processor, combine the Tofutti Better Than Sour Cream, half an avocado, lime juice, salt, pepper and almond milk. Blend until smooth and pourable. Refrigerate until ready to use.


Corn Cakes

In a medium sized pot, bring the water, olive oil and salt to a boil. Add in the frozen corn, and continue to boil for only one more minute. Remove from the heat and stir in the masa corn flour/meal, pepper, onion powder, nutritional yeast, diced onion, Tofutti Sour Cream, agave nectar and cilantro. Set to the side and allow it to cool for about ten minutes.


Form the corn cake “dough” into 8 round balls, and then flatten each one. It is easy to use a 4″ round cookie cutter and press the “dough” into it and then lift the cutter off, if you’d like them all uniform.


On a skillet, heat 3-4 Tbsp. olive oil on Med to Med/Hi heat. Once the oil is hot, lay the corn cakes in the oil, allowing them to brown. Flip over, and allow the other side to brown. Be careful when flipping so as not to break the corn cake. If you need more oil, add to the pan as you go.


Serve the corn cakes hot, topped with the Fiesta Mango Salsa and the Avocado Sour Cream.


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Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.


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