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.