Tofu Recipes
Mock Crab Cakes
Enjoy all the taste and visual appeal of Baltimore's most famous food.
Yield: 10 cakes
Ingredients
- 4 to 5 slices whole wheat bread, broken into large pieces
- 1/2 cup minced celery
- 1/2 cup minced white onion
- 1/3 cup minced carrot
- 1/2 small green bell pepper, minced
- 1/4 cup chopped parsley
- 1/2 teaspoon vegetable oil
- 16 ounces firm tofu, pressed
- 1 tablespoon Old Bay Seasoning
- 2 teaspoons dry mustard
- 1/2 cup eggless mayonnaise
- 1 teaspoon salt
- Oil or cooking spray
Instructions
- Heat oven to 350 degrees F.
- In a food processor or blender, whirl bread pieces into fine crumbs.
- Place on a baking sheet or large cake pan and toast in the oven for 8 to 10 minutes, or until dried and toasty. Remove from oven and set aside.
- Brush a skillet with oil and cook celery, onion, carrot, pepper, and parsley until softened, about 5 minutes. Remove from heat and set aside.
- Pulse tofu in food processor to a cottage-cheese consistency, being careful not to puree it.
- In a large bowl, combine tofu, sauteed vegetable mixture, 1/2 cup of the bread crumbs, mayonnaise, and seasoning. Mix well.
- Using about 1/3 cup for each, form mixture into 10 patties about 3 inches across and 1/2 inch thick. Coat each patty with remaining bread crumbs to cover.
- Place patties on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake for 15 minutes.
- Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 5 to 10 minutes more.
Notes
To reduce moisture and improve texture of the dish, press tofu by wrapping it in paper towels, placing in a colander and setting a plate on top. Add weight to the plate and set aside for about 20 minutes.