Recipe: Tofu Crab Cakes (no crab)

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