Monday, July 18, 2011

Brooke Cooks - Tofu "Crab" Cakes

I have been craving crab cakes for days, so after looking over a few real-crab recipes, I came up with these.  I made them for dinner tonight and enjoyed them so much I couldn't wait to share the recipe.  To make this vegan, substitute the mayonnaise for Vegenaise and omit the egg.  I would also like to try adding some shredded zucchini next time, as I remember enjoying zucchini "crab" cakes years ago.  These are a great vegetarian substitute for crab cakes; I hope you enjoy them too.

1 package extra firm tofu
3-4 teaspoons Old Bay
1/4 cup red pepper
1/4 cup sweet onion
10 Ritz crackers
1/2 cup mayonnaise
1 egg

Crumble one container of extra firm tofu and mix with 3-4 teaspoons of Old Bay.  Freeze for a few hours (this improves the texture of the tofu, but is not necessary).

Very finely dice 1/4 cup red pepper and 1/4 cup sweet onion.  Saute until soft.  Mix with 10 crushed Ritz crackers, 1/2 cup mayonnaise, and 1 egg.  Add tofu and stir until combined.

Shape into patties and pat both sides in flour.  Either fry or bake at 400 degrees until crispy (I baked them for about 20 minutes, then broiled for 4).

Serve with tartar sauce (mayonnaise, relish, and lemon juice).

Before baking


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