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Vegan Crab Cakes
"OMG, these are amazing," said my husband. To be fair, he had low expectations for vegan crab cakes. But these have exceptional flavor, thanks to the tofu being spiced with Old Bay seasoning. I've made them multiple times for omnivorous crowds, and they are always a hit when served with vegan tartar sauce.
Preheat the oven to 400 degrees.
Saute the onion and carrot for about 3-5 minutes, until soft. Add splashes of water or olive oil to prevent sticking. Add garlic and cook for one more minute.
In a small mixing cup, place 1 Tbsp. flax seed in 1 Tbsp. water. Allow flax to absorb the water (takes only a few minutes).
In a large bowl, crumble the tofu. Add yeast flakes, white wine, lime juice and hydrated flax seed. Mix thoroughly. Adding dulce, kelp or other seaweed flakes will add a "fishy" flavor and a power-pack of minerals.
In a separate bowl, combine breadsticks and Old Bay Seasoning. (You can substitute with other creole seasoning, but honestly, this was worth an extra trip to the store (and searching through the spice and baking isles, only to find it hidden on a random shelf in the back of the store).
Mix the seasoned bread crumbs into the tofu. Form into patties and place onto parchment paper on a baking sheet. Optional: brush with avocado or olive oil to achieve a crunchy fried exterior.
Bake for 30 minutes, flipping halfway (brush with extra oil if desired). The exterior will be slightly crunchy and browned.
Serve with lemon wedge and tartar sauce. (See my recipe: https://colleenkachmann.com/recipe/vegan-tartar-sauce/
This recipe does not require pressing or drying of the tofu because baking on parchment paper does a great job eliminating excess water. Plus, easy peasy clean up.