January 14, 2015
"Don't Be Crabby" Cakes
1 pound (450g) extra-firm tofu
2 tablespoons ground flax seed
6 tablespoons warm water
½ cup (115g) plant-based mayonnaise
1-2 teaspoons Dijon mustard
2-3 tablespoons fresh, minced herbs (rosemary, sage and/or parsley)
2 cloves of garlic, minced
1 small green bell pepper, minced
1 medium onion, chopped finely
Hot sauce to taste
½ cup (115g) panko or regular breadcrumbs
Drain the water from the tofu and freeze it overnight or longer, then thaw it in the refrigerator until you are ready to use it. Coarsely grate ¾ of the block of tofu, and dice the rest of it fine.
In a cup or small bowl, mix together the ground flax seed and water, then let it sit for 5-10 minutes or until thickened.
Preheat oven to 400 F (205 C). Place all of the thawed tofu in a bowl. Use your hands to gently combine tofu with the remaining ingredients except the breadcrumbs.
Shape into patties (about 1/4-1/3 cup (60-75g) each) and place onto a greased baking tray. Sprinkle the top of the patties with the breadcrumbs. Bake in the pre-heated oven for 20-30 minutes or until golden brown. Serve with your favorite dipping sauce.
(Recipe by Marjorie Sheaff, submitted to the 2013 All Animals Meatless Monday recipe contest.)
All figures are per serving (assumes 4 servings).
Fat: 24 g
Carbs: 13 g
Fiber: 2 g
Protein: 9 g
Sodium: 239 mg