- 1 package of Extra Firm Tofu (Drained as much as possible)
- 1/2 cup Celery, finely chopped
- 1/2 cup Onion, finely chopped
- 1/3 cup Carrots, finely chopped
- 1/2 cup Green Bell Pepper, finely chopped
- 1/4 to 1/3 cup Nori Seaweed, broken down into small flakes
- 1/2 cup Vegan Mayo (I used Vegenaise)
- 1/4 cup Fresh Parsley, chopped
- 1/2 cup Bread Crumbs (May use more if needed)
- 1 tbsp Old Bay Seasoning
- 1 1/4 tsp Dry Ground Mustard
- 1 tbsp Oil (For sauteing)
- Salt & Pepper to taste
- Panko Japanese Style Bread Crumbs
1. Heat oil in a pan. Saute veggies until soft, & sprinkle on some salt.
2. Meanwhile, break up tofu into food processor along w/ vegan mayo, bread crumbs, bay seasoning, & dry mustard. Pulse it. Do not over blend.
3. Empty tofu mixture into a bowl, & add seaweed to the bowl. Gently mix together. Then add sauteed veggies into the tofu mixture. Gently mix together. At this point if mixture is too wet, you may add more breadcrumbs. If too dry, and a little vegan mayo. Add a pinch of salt & pepper.
4. Get a clean bowl, and pour about a cup of Panko into it. With your hands form balls a little bigger than the size of golf balls with the tofu mixture. Then press down into a patty form. Then evenly coating them with the Panko breadcrumbs. Repeat this process until all of the tofu mixture is gone. A good way to keep the mixture from sticking to your hands is to wet your hands before balling.
5. These cakes may be fried, or baked.
Fried: On high heat with a liberal amount of oil in pan, fry until a golden brown on both sides.
Baked: Bake cakes at 375 degrees for about 45 minutes total (or until golden brown) On a well greased baking sheet covered with foil, flipping them over once in-between. (I baked mine)