Mock Crab Cakes (tofu)

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Mock Crab Cakes

 

Ingredients:

 

* 7 slices whole wheat bread, broken into large pieces

* 3/4 cup minced celery

* 3/4 cup white onion, chopped

* 1/2 cup minced carrot

* 1 small green pepper, minced

* 1/4 cup chopped parsley

* 1/2 cup canola oil (or other veg oil)

* 1 teaspoon salt

* 16 ounces firm, regular tofu, pressed (I like vacuum sealed White Wave)

* 2 Tbsp Old Bay seasoning

* 3/4 cup eggless mayonnaise

 

Directions:

 

1. Preheat oven to 350 degrees. In a food processor or blender, whirl bread

pieces into fine crumbs. Place on a baking sheet and toast in the oven for

8 to 10 minutes, or until dried and toasty. Remove from oven and set aside.

 

2. Brush a skillet with oil and cook celery, onion, carrot, pepper and

parsley until softened, about 5 minutes. Remove from heat and set aside.

 

3. Pulse tofu in food processor to a cottage cheese consistency, being

careful not to puree it. In a large bowl, combine tofu, sauteed vegetable

mixture, 1/2 cup breadcrumbs, mayonnaise and seasoning. Mix well.

 

4. Using about 1/3 cup for each, form mixture into 10 patties about 3 inch

across and 1/2 inch thick. Coat each patty with remaining bread crumbs to

cover.

 

5. Place patties on a sprayed or nonstick baking sheet and spray tops

lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and

return to the oven to bake until second side is toasty and browned, about

10 minutes. Makes 10 cakes.

 

Serves: 5