As the title suggests, this is a recipe for a vegan take on crab cakes. Serve theses with beans, a tomato based soup or on their own. A delicious treat for all, yarrrr!
- 1 package of firm tofu (about 454g)
- 2 cups bread crumbs
- 1/4 - 1/2 small onion minced
- 2 tbsp corn starch
- 3 tbsp water
- 2 tbsp lemon juice
- 1 tsp tobacco (or equivalent)
- 4 tbsp mayo (the vegan kind)
- 4 tbsp seafood spice
- 1/8 - 1/4 cup chopped seaweed (dulse, nori, etc)
- 1 tsp of fresh parsley, chopped
In a food processor, process the corn starch, water, lemon juice and tobacco until well mixed. Add the tofu and bread crumbs and process until the mixture reaches the desired consistency, you want to process it into small pieces but not to a puree. Remove the mixture from the food processor and place in a large bowl. Add the mayo, seaweed, seafood spice and parsley; stir to mix. Place the bowl in the fridge and allow to cool for about an hour. When ready, shape the mixture into 10 - 15 cakes and bake for 30 - 40 minutes until browned.
As with any recipe, feel free to make adjustments. To maximize the flavor of 'the sea' go ahead and use the full 1/4 cup of seaweed, however if you aren't used to the delicious taste of seaweed perhaps you should go with the 1/8th of a cup and add a little salt. You can prepare the mixture and keep it in the fridge for a day or so prior to use.