Tofu Corn Griddle Cakes

Tofu is a versatile protein that is a perfect option for making meatless meals. Our Tofu Corn Griddle Cakes are packed full of flavour and when combined with a side salad make a quick and delicious vegetarian brunch or dinner.

Yield: Makes about 15

Tofu Corn Griddle Cakes


  • 2/3 brick of firm tofu (350 g)
  • 1 large egg
  • 1/3 cup melted salted butter
  • 1/4 cup milk (2%)
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 can (341 mL) kernel corn, drained
  • 2 tbsp chopped green onion
  • Canola oil*


  1. Pulse tofu in food processor until finely crumbled. Transfer to a bowl; set aside.
  2. Whisk together egg, butter and milk until blended. Add milk mixture to tofu until combined; set aside.
  3. Combine flour, baking powder, salt and pepper. Add flour mixture to tofu mixture. Gently fold in corn and green onion.
  4. Form mixture into thin patties; place on a parchment paper-lined tray. Cover and freeze until firm. After freezing, patties can be wrapped and stored in the freezer for up to 1 month.
  5. Working in batches, cook griddle cakes from frozen in a lightly oiled griddle over medium-high heat. Cook until golden brown and heated through, about 3 –4 minutes per side. Add more oil as necessary.
Nutritional analysis per griddle cake:


96 calories, 5.7 g fat, 3.3 g protein, 8.9 g carbohydrate, 0.8 g fibre, 201 mg sodium 

*Ingredient not included in nutritional analysis. 


To make griddle cakes uniform in size, use a cookie cutter or screw band from a mason jar. We find lining the cookie cutter with plastic wrap helps to prevent the batter from sticking 


We used Sunrise Extra Firm Tofu (350g) in this recipe.