Tofu Crab Cakes

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.