Vegan Crab Cakes

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READY IN: 20mins
SERVES: 5
YIELD: 10 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Texture: Freeze the tofu and then thaw.
  • Note the waterpacked and the silken firm are experiemental textures.
  • Do NOT press the silken simply let drain after thawing. Do press the waterpack.
  • Preheat oven to 350°.
  • Saute the carrot until it starts to soften then add the celery, onions, pepper and parsley until softened.
  • Pulse tofu. You want a cottage cheese consistency. DO NOT PUREE.
  • Combine tofu, vegetables, 1/2 cup bread crumbs, vegan mayo and seasonings. Mix well.
  • Use about 1/3 cup mixture and form into patties about 3 inches by 1/2 inch. Coat with remaining crumbs.
  • Place on sprayed baking sheet and spray tops lightly with spray or Olivio.
  • Bake for 15 minutes. Turn the cakes. Continue cooking until second side is brown and 'toasty' approx 5 to 10 more minutes.
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