Tofu “Crab” Cakes
These delicious cakes are a party perfect appetizer but can double as a healthy lunch or dinner. You can customize the seasonings and herbs for your taste buds but the current recipe has a great balance of flavors. This is one recipe you’ll love sharing.
Servings Prep Time
6-8 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
20 minutes
Tofu "Crab" Cakes
Tofu “Crab” Cakes
These delicious cakes are a party perfect appetizer but can double as a healthy lunch or dinner. You can customize the seasonings and herbs for your taste buds but the current recipe has a great balance of flavors. This is one recipe you’ll love sharing.
Servings Prep Time
6-8 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
20 minutes
Tofu "Crab" Cakes
Ingredients
  • 1 block firm organic tofu
  • 3/4 cup red onion small diced
  • 1 1/2 cups celery small diced
  • 1/2 cup red bell pepper small diced
  • 1/2 cup yellow bell pepper small diced
  • 1/4 cup fresh flat-leaf parsley minced
  • 1 Tbl capers drained
  • 1/4 tsp hot pepper sauce recommended: Tabasco
  • 1/2 tsp Vegan Worcestershire sauce
  • 1 1/2 tsp crab boil seasoning recommended: Old Bay, or use the Crab Boil Spice Mix listed below.
  • 1/2 cup whole wheat breadcrumbs
  • 1 Tbl lemon juice + 1/2 Tbl lemon zest
  • 2 Tbl dijon mustard
  • 2 Tbl ground flaxseeds
  • sea salt and pepper to taste
Homemade Crab Boil Spice Mix
  • 1/2 tsp mustard powder
  • 1/2 tsp sweet or smoked paprika
  • 1/8 tsp ground celery seeds
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • pinch crushed red pepper flakes
  • pinch ground cloves
  • pinch ground mace
  • pinch ground cardamom
  • pinch ground allspice
Instructions
  1. Combine 2 Tbl ground flaxseeds + 4 T. water. Let stand for a few minutes
  2. Press tofu by cutting in half lengthwise and press each half between paper towels and newspaper to take out some moisture. Once wrapped in newspaper, put something heavy on top to help press out the moisture. Let it sit for 20.
  3. Place onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat. Add about 1/4 cup of water (in place of oil) and sauté until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  4. In a large bowl, mash the tofu with a fork into small pieces and toss with the bread crumbs, lemon juice and rind, mustard, and flaxseed mixture. Add the cooked mixture and mix well.
  5. Salt & pepper to taste and cover to chill in the refrigerator for 30 minutes.
  6. Shape into bite-sized crab cakes.
  7. For a lower fat version, heat the oven to 375 degrees and bake on parchment paper for 20 minutes, flipping half way through.
  8. Heat a small amount of oil over medium heat in a large saute pan. Add the crab cakes and cook for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven.
  9. Serve hot with mango salsa.

This recipe was printed from plantbasedcooking.com