Tofu Crab Cakes - Recipelink.com

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It's been the super food of the East for at least two millennia, and it's finally made a name for itself here. No matter what dish it's added to - from soups to desserts - tofu makes the meal healthier and better. On its own, this soft, white bean curd has virtually no taste, but it has a remarkable ability to "drink up" the flavors and seasonings it's marinated in. Plus, tofu comes in different textures, so it's a perfect substitute for meat, fish, cheese, or eggs.

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Giant Book Of Tofu Cooking: 350 Delicious and Healthful Recipes

Authors: K. Lee Evans,Chris Rankin

Date: September 2000

ISBN: 080692957X

Publisher: Sterling

Paperback

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Tofu Crab Cakes
Recipe from: Giant Book Of Tofu Cooking
by K. Lee Evans,Chris Rankin
Cookbook Heaven at Recipelink.com

Crab cakes without the crab? These crispy patties mimic the texture of traditional crab cakes and are
wonderful with a side of tartar sauce.

Serves 4

12 ounces extra-firm tofu, frozen, thawed, and mashed
1 tablespoon yellow onion, minced
1 egg, beaten
3/4 cup plain bread crumbs (with additional for cake coating)
1/4 cup celery, minced
1/4 teaspoon mustard powder
1/2 teaspoon sugar
1/2 teaspoon paprika
2 tablespoons mayonnaise or Tofu Mayonnaise
1 teaspoon vegetarian Worcestershire sauce
2 tablespoons wheat germ
1/4 teaspoon salt
1/4 teaspoon lemon pepper
2 tablespoons olive oil

In a large bowl, combine the tofu with the rest of the ingredients, except the olive oil.
Form the mixture into small cakes approximately 2-inches across.
Roll each of the cakes in the additional bread crumbs.
In a large saucepan, heat the olive oil and saute the cakes until golden. Make sure to turn the cakes during the cooking process.
Serve warm.

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