Jackfruit "Crab" Cakes

Ingredients



1 small onion
1 20-ounce can young green jackfruit in water or brine , rinsed and well drained
14 ounces firm tofu or 1 15-ounce can white beans , drained
2 tablespoons dried Nori  (seaweed), crushed2 Tablespoons nutritional yeast
1 tablespoon Old Bay Seasoning (or more to taste)
2 large cloves garlic , pressed
2 teaspoons soy sauce (or salt to taste)
1 teaspoon prepared mustard , any variety
1/8 teaspoon turmeric powder (optional)
1/2 cup oatmeal (quick or regular oats) or quinoa flakes, uncooked)

Instructions
Chop the onion finely in food processor and place it in a medium bowl. Drain the jackfruit and rinse it well and add it to the processor. Pulse until it is broken into rough pieces about 1/2-inch in size; keep it fairly coarse and be careful not to grind it into a paste. Add it to the onions.
Jackfruit Chopped
Place the tofu or white beans into the processor along with all remaining ingredients except oatmeal and breading. Pulse to crumble the tofu finely and distribute the seasonings. Add the tofu mixture to the bowl along with the oatmeal, and stir well to combine with the jackfruit and onions. Refrigerate for about 15-30 minutes.
Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper. If you are using a breading (see note below), spread it on a large plate.
Scoop up about 1/3 cup of the burger mixture and shape it into a patty. Carefully place it on the prepared baking sheet and repeat with remaining mixture. Bake for 20 minutes. Carefully turn over each cake and bake for another 20 minutes. Serve alone with tartar sauce and spicy ketchup or on a bun.