Tofu Cakes with Minted Corn Relish

Most people I know have an aversion to tofu.  Or at least they think they do, perpetuated by the many bland preparations of this bean.  I have come to enjoy it just cubed and tossed with grains and a dressing but know that is not the case for most people.  Along the way I have come up with a multitude of ways to prepare tofu-- as a "shake and bake" style entree, to tofu lasagna with tofu slabs baked and replacing the noddles or using tofu to make a ricotta like filling and using homemade lasagna noodles.  The adaptability of tofu to take on many flavors and textures allows an almost endless variety of dishes.
These tofu cakes can be made with whatever vegetables you like, just be sure to cut them in pieces small enough that the cakes won't break apart when you turn them during the cooking process.  I use a firm tofu that I drain but you could also freeze your tofu first--that will give a much more dense cake that absorbs a lot of flavor.  Tofu when frozen becomes almost sponge like--when you defrost it you can practically wring it out!  I prefer to use this when I am going to cut it in cubes and marinate it--it will suck up the marinade and the tofu gets infused with flavor.

1 package tofu, firm (I use Whole Foods 365 brand)
1/2 medium onion, chopped into approx 1/4" pcs
2 garlic cloves, minced
1 cup corn, fresh or frozen (if frozen, no need to cook first)
smoked paprika
granulated garlic
salt
1/4 cup herbs, chopped fine (whatever your preferences are: cilantro and chives work great here)
juice of 1/2 lime**
3-4 TB flour (all purpose, whole wheat pastry, garbanzo: all work but may need to adjust amount)
1 1/2 tsp baking powder
1 egg, beaten

Preheat oven to 450.  Line a pan with nonstick foil (you can use less oil when baking)
Drizzles olive oil into the pan.  I like to sprinkle a bit of course corn meal and salt in the bottom of the pan, it helps the tofu cakes to slide off the pan easily and also adds some more crunch and flavor.

Mash with a fork or break up tofu with your hands.  Put tofu in a large mixing bowl.  Add chopped vegetables and mix.  Add seasonings--you will find it really requires liberal salting.  Add the lime juice or other liquid and mix then add flour and baking powder and taste again for seasoning.  At this point the mixture should be pretty sticky.  If not add more flour.  Add the egg and mix, adjust with additional flour if needed to make into cakes.  Size of cakes is up to you--I usually make 8-10.
Place cakes in prepared pan and bake for about 30 minutes total, turning once they have browned on one side.

Minted Corn Relish
3/4 cup corn, divided use, cooked and drained
1 roma tomato, chopped
1 TBS olive oil
1/2 TBS white balsamic
2 tsp mint, minced
chevre (Iused chevre mixed with lime)
salt

Puree 1/4 cup of corn in food processor or blender--add olive oil and balsamic and blend.  Place in bowl and add tomato, salt, mint and mix.  Crumble in some chevre and fold gently.  Top tofu cakes with relish and a spoon of the chevre.

** (or anything that adds a bit of zing--I've used the liquid from pepperoncini or serrano relish)