Recipe: Sweet Corn Puff

Serves 6


1 package extra firm silken tofu
2 Tbsp. rice syrup
1/2 tsp. hot pepper sauce
1/2 cup masa
2/3 cup veg broth
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cayenne pepper
1 large shallot
1 tsp. olive oil
2 cups corn kernels
1/2 cup pecan halves


Mix masa with warmed broth and salt. Let stand 10 minutes. Sauté shallots in olive oil until soft. In a separate bowl, beat tofu with immersion or hand blender until creamy and light. Beat in hot pepper sauce and rice syrup.

Stir baking powder into masa. Fold together tofu and masa until barely mixed. Gently stir in sautéed shallot and corn. Spoon into oiled baking dish. Top with pecans. Bake 40 minutes at 350° until golden.