Crab(less) Tofu Cakes
When you’re >1000 km from the closest ocean, Crab(less) Tofu Cakes can substitute. What do you know? They’re vegetarian and perfect for Meatless Mondays too! On a serious note, I’m clearly a carnivore at heart, so when it comes to any sort of cooking, the food needs to have flavor! Even if its tofu!
For Supper Challenge this week with a theme of “cake,” I figured it had to be out of the box. Haha! Pun intended. I was impressed how filling and delicious the Tofu Cakes could be. The kids said they liked the Crab(less) Tofu Cakes on the cooler side, the flavor came through better and also had better texture.
Taste: Subtle, but pleasing
Texture: Soft, similar to a crab cake, minced celery gives a good crunch and variation
Crab(less) Tofu Cakes
Even vegetarians can enjoy this meatless substitute for crab cakes. The essence of seafood, Crab(less) Tofu Cakes.
Ingredients
Method
- In large bowl, mix seasoning ingredients together.
- Fold in bread crumbs, parsley and tofu.
- Form into 6 patties, about ½ cup each and lightly coat both sides of the patties in flour onto a pan.
- Refrigerate or freeze patties for at least 1 hour.
- SmellaQue Pro Tip: By resting the patties in the fridge or freezer, the flavors meld and also allows the patties to bind together for frying (and not fall apart).
- Warm oil for frying to 350F.
- Fry each side about 3-4 minutes each side until the side is toasted brown.
- Serve with lemon slices and tartar sauce.
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