This recipe is from a new Vegan cookbook by Roberto Martin,
Ellen DeGeneres’s personal chef. I
had a bit of a rough go at keeping these together, maybe I didn’t drain the
tofu enough but I found that the cakes stayed together and fried up better
after cooling in the fridge over night.
These were very rich and tasty.
Tofu Crab Cakes-served
over slaw
Roberto Martin “Vegan Cooking for Carnivores”
Slaw
1/4 green
cabbage, shredded
1 fat
carrot, peeled and grated
1 tablespoon
vegan mayo
1/2 teaspoon
onion powder
1/2 bunch
scallions, green parts only, cut on the bias
salt
and pepper
Tofu Crab Cakes
1 14-16
oz. block firm tofu
2 teaspoons
plus 2 tablespoons high-heat oil as safflower or grapeseed oil
6 medium
celery stalks, minced
1/2 bunch
scallions, white and green parts, minced
2 teaspoons
garlic powder
2 tablespoons
Toasted Nori (instructions below)
1 tablespoon
Old Bay Seasoning
1/2 cup
panko bread crumbs, plus 2 cups for crusting
1/3 cup
vegan mayo
Quick
Crab cake Sauce (recipe below)
***Nori:
Take a sheet of nori seaweed, hold sheet of nori about 4 inches above an
open flame and keep it moving until the corners turn up and it dries. Don’t
panic if it catches on fire; just blow it out and keep tasting. Rumble up the nori sheets into a
powder.
****Quick Crab Cake Sauce
1/4 cup
whole grain mustard
1/3 cup
vegan mayo
juice
of 1/2 small lemon
2 teaspoons
Old bay Seasoning
Chop tofu and pulse in a food processor until minced but not
pureed. Set aside.
Heat a medium sauté pan over high heat. Add the 2 teaspoons
of oil and wait until it shimmers. Add the celery and scallions and cook until
the celery has softened. Allow the vegetables to cool slightly. Mix the tofu
and celery mixture in a medium bowl and fold in the garlic powder, nori, Old
Bay seasoning, 1/2 cup bread crumbs, and vegan mayo.
Place the remaining 2 cups of bread crumbs in a pie pan or
shallow bowl and set aside. Shape a heaping tablespoon of the mixture into a
small disk and gently press both sides into the breadcrumbs. Using the palm of
your hand, gently press the bread crumbs into the cake. Heat a large nonstick sauté pan over
high heat, add 2 tablespoons of high-heat oil, and wait until the oil shimmers.
Place the tofu crab cakes in the pan and cook until brown, hot, and crispy.
Transfer to paper towels to absorb excess oil.
Made these the other day and my husband (a real crab cake lover) gave it a thumbs up!! :)
ReplyDeleteSo happy to hear that your husband enjoyed them!
ReplyDelete