Recipe by Kim Petro
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.
Top Review by Wish I Could Cook
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.
- 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
Directions See How It's Made
- 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.