Vegan Crab Cakes

"OMG, these are amazing," said my husband. To be fair, he had low expectations for vegan crab cakes. But these have a very authentic 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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Servings 12 patties

Ingredients
  

Vegan Crab Cakes

  • 1/4 cup Yellow Onion diced
  • 1/4 cups carrot diced or shredded
  • 4-5 garlic cloves minced
  • 1 Tbsp. flax seed
  • 1 Tbsp. water
  • 1 lb tofu extra firm
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. Dry White Wine
  • 2 tsp. dulce optional (substitute any other seaweed flakes)
  • 1/4 tsp. white pepper
  • 2 tsp lime juice
  • 1 cup bread crumbs
  • 1.5 Tbsp Old Bay Seasoning
  • 1 Tbsp. avocado oil substitute olive oil

Vegan Tartar Sauce

  • 1 cup vegan mayonaise
  • 2 Tbsp. sweet pickle relish
  • 2 Tbsp. lemon juice
  • 1 Tbsp. minced onion
  • 1 tsp. Horseradish optional: leave out or add more

Instructions
 

  • 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, hydrated flax seed and white pepper. 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 and sautéed veggies into the tofu mixture. 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.
  • Mix tartar sauce ingredients together in a small bowl. Serve and enjoy!

Notes

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. It does not escape me that Old Bay seasoning has hidden ingredients. If you have allergies or prefer to make your own, this recipe has a lot of positive reviews.https://www.thespruceeats.com/old-bay-seasoning-mix-480917

Vegan Crab Cakes

"OMG, these are amazing," said my husband. To be fair, he had low expectations for vegan crab cakes. But these have a very authentic 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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Servings 12 patties

Ingredients
  

Vegan Crab Cakes

  • 1/4 cup Yellow Onion diced
  • 1/4 cups carrot diced or shredded
  • 4-5 garlic cloves minced
  • 1 Tbsp. flax seed
  • 1 Tbsp. water
  • 1 lb tofu extra firm
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. Dry White Wine
  • 2 tsp. dulce optional (substitute any other seaweed flakes)
  • 1/4 tsp. white pepper
  • 2 tsp lime juice
  • 1 cup bread crumbs
  • 1.5 Tbsp Old Bay Seasoning
  • 1 Tbsp. avocado oil substitute olive oil

Vegan Tartar Sauce

  • 1 cup vegan mayonaise
  • 2 Tbsp. sweet pickle relish
  • 2 Tbsp. lemon juice
  • 1 Tbsp. minced onion
  • 1 tsp. Horseradish optional: leave out or add more

Instructions
 

  • 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, hydrated flax seed and white pepper. 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 and sautéed veggies into the tofu mixture. 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.
  • Mix tartar sauce ingredients together in a small bowl. Serve and enjoy!

Notes

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. It does not escape me that Old Bay seasoning has hidden ingredients. If you have allergies or prefer to make your own, this recipe has a lot of positive reviews.https://www.thespruceeats.com/old-bay-seasoning-mix-480917

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