TOFU CRAB CAKES
"Crab cakes without the crab? These crispy patties mimic the texture of traditional crab cakes and are wonderful with a side of tartar sauce."
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.
Makes 4 servings
Source: Giant Book Of Tofu Cooking by K. Lee Evans and Chris Rankin
"Crab cakes without the crab? These crispy patties mimic the texture of traditional crab cakes and are wonderful with a side of tartar sauce."

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.
Makes 4 servings
Source: Giant Book Of Tofu Cooking by K. Lee Evans and Chris Rankin
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