I think one of the things vegan food does wrong is trying to imitate meat-based food. The problem isn’t that vegans want to replicate familiar flavors and textures, but that meat eaters have certain expectations about their favorite meat-based foods and are often disappointed by imitations. Some might call these imitation crab cakes, but I’d rather call them what they are: Old Bay Tofu Cakes. If you don’t present food as an alternative, everyone is free to enjoy it on it’s own merit. These are inspired by Tal Ronnen’s Old Bay Tofu Cakes from “The Conscious Cook.” -Amanda
Old Bay Tofu Cakes
1 tablespoon oil
¼ onion, finely diced
1 small carrot, finely diced
1 small celery stalk, finely chopped
1 clove garlic, minced
1 sheet nori
1 lb. firm tofu, pressed and drained
2 tablespoons chickpea flour
½ tablespoon Old Bay
2 tablespoons nutritional yeast
Juice of1 lime
½ cup toasted bread crumbs
1 tablespoon old bay
1 tablespoon chickpea flour mixed with 1/4 cup water
Additional oil, for coating or frying
Salt and pepper, to taste
- Sautee garlic, carrots, celery and onions in oil until soft.
- Toast nori and crumble or pulse in spice grinder until powdery.
- Add sautéed vegetables, nori, tofu, chickpea flour, old bay, nutritional yeast, and lime in food processor. Pulse until chunky. Chill 30 minutes
- Combine Breadcrumbs with Old Bay.
- Form tofu cakes. Dunk in chickpea flour and water slurry and roll in breadcrumbs. Chill until firm, additional 30 minutes.
- Fry in oil OR drizzle with oil and bake at 450 for 10-15 minutes, or until cooked through.
- Serve over balsamic dressed greens with corn and red pepper salsa, and garnish with dulse.
Corn and Red Pepper Salsa
1/2 onion, chopped
1 tablespoon oil
1/2 cup corn kernals
1/2 cup bell pepper, chopped
1 scallion, chopped
1/2 lime, juiced
1 tablespoon horseradish (optional)
1. Sautee onion in oil. Add corn.
2. When onion and corn have cooled, add bell pepper, scallions, lime juice and horseradish if using. Season to taste.