Prep 1 hr
Cook 3 mins
From the Concious Cook cookbook by Chef Tal Ronnen. Chef Tal serves these with pan roasted summer vegetables, horseradish cream, apples, and beets. UUMMMM!! Prep. time includes cooling time.
- sea salt
- 2 tablespoons canola oil
- 1⁄2 cup finely diced onion
- 1⁄2 cup finely diced carrot
- 2 teaspoons minced garlic
- 1 sheet nori, seaweed
- 2 lbs firm tofu
- 2 1⁄2 tablespoons cornstarch
- 1 tablespoon Old Bay Seasoning
- 1⁄4 cup nutritional yeast flakes
- 1⁄2 teaspoon white pepper
- 1 lime, juice of
- 1 cup panko breadcrumbs
- 1 1⁄2 tablespoons Old Bay Seasoning
- sea salt & fresh ground pepper
- 1 cup plain unsweetened soymilk
- 1⁄2 cup canola oil
- Place a small saute' pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute.
- Add the oil and heat for 30 seconds, (do not let the oil smoke).
- Add the onion and carrots and saute' 3 to 5 minutes.
- Add the garlic, saute 1 minute.
- Set aside to cool.
- Hold the nori sheet with tongs, toast it by fanning it over a low flame, be sure to toast of the sheet.
- Break the nori sheet and place it into a grinder, pulse until powdered.
- Crumble it as finely as possible, either with your hands or a motar.
- Place the onion mixture, nori powder, 1 tablespoon sea salt and the remaining tofu cake ingredients into a food processor,.
- Pulse until combined but still chunky.
- Transfer to a bowl, cover and refrigerate 30 minutes.
- To cook the cakes:.
- In a shallow dish stir together the bread crumbs, Old Bay and 1 teaspoon each salt and pepper. Pour the soy milk in a seperate bowl. Using your hands make 12 small cakes from the tofu mixture. Dip both sides in soy milk, then into bread crumbs, coating well. Place the cakes on a baking sheet lined with parchment paper. Refrigerate 30 minutes or until firm.
- Place a small saute' pan over medium high heat. Sprinkle bottom with a pinch of salt and heat 1 minute. Add the oil and heat 2 minutes.
- Saute' the tofu cakes until browned on both sides, 2 to 3 minutes on each side.
These were very tasty. I can't give it five stars because I found them to be too salty. I will try them again leaving out all the salt because I liked the rest of the flavors a lot. I used a pre-toasted nori sheet, but otherwise followed the recipe. I found my batter was a little to liquid-y to form patties even after adding about a 1/2 cup panko to the batter. So I didn't need to use the soymilk as a dunk, the breadcrumbs stuck right to them.