Mock Crab Cakes

Makes 10 cakes

Enjoy all the taste and visual appeal of Baltimore's most famous food. 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.

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

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-inch 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 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.