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
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.