TOFU CRAB CAKES

QUICK CRAB CAKE SAUCE

¼ cup whole-grain mustard

½ cup vegan mayonnaise

Juice of ½ small lemon

2 teaspoons Old Bay seasoning

Mix all of the ingredients together in a bowl and refrigerate.

For the Crabcake


One 14- to 16-ounce block firm organic tofu

2 teaspoons plus 2 tablespoons high-heat oil, like safflower or grapeseed

6 medium celery stalks, minced

½ bunch scallions, white and green parts

2 teaspoons garlic powder

2 tablespoons toasted nori

1 tablespoon Old Bay Seasoning

½ cup panko bread crumbs, plus 2 cups for crusting cup vegan mayonnaise

Directions



For tofu crab cakes: Cut the tofu into slices and press through a potato ricer or roughtly chop it and pulse it in a food processor fitted with a steel blade until minced but not puréed. 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, ½ cup bread crumbs, and vegan mayonnaise.

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 bread crumbs. Using the palm of your hand, gently press the bread crumbs into the cake. Place the uncooked tofu crab cakes on a parchment-paper-lined baking sheet or on a large plate.

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.