Mock Crab Cakes With Lemon-Dill Mayo

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For the Cakes:
1/2 cup finely diced onions
1/4 cup finely diced carrots
Oil for sautéing
2 tsp. minced garlic
2 lbs. firm tofu, crumbled
1 1/2 Tbsp. cornstarch
1/4 cup nutritional yeast
1/8 cup dry white wine
1 Tbsp. salt
1/2 tsp. ground white pepper
Juice of 1 lime

Sauté the onions and carrots in a little oil until soft, about 3 to 5 minutes.
Add the garlic and sauté 1 minute longer. Let cool completely.
Add the remaining ingredients, mixing well. Let cool in the refrigerator for 30 minutes.

For the Old Bay Breading:
2 cups panko bread crumbs
3 Tbsp. Old Bay seasoning
2 tsp. kosher salt
1 1/2 tsp. pepper

Pulse the panko bread crumbs briefly in a food processor to form a medium-grain crumb.
Add the Old Bay, salt, and pepper and mix well.

For the Lemon-Dill Mayo:
1/2 cup vegan mayonnaise (try Vegenaise)
1 tsp. grated lemon rind
1/2 Tbsp. lemon juice
1/2 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. hot sauce (optional)

Combine all the ingredients in a small bowl and stir until just combined. Chill until serving.

To Assemble:
Tofu mixture
Old Bay breading
Oil for sautéing
1 Baguette
Olive oil for brushing
Lemon-dill mayo
Dill for garnish (optional)

Preheat the oven to 450˚F.
Form the tofu mixture into 1 1/2-oz. cakes. Dredge the cakes in the breading mix, being certain to cover all surfaces completely.
Sauté the cakes in a little oil over medium heat in a large, flat-bottomed pan for 3 to 5 minutes on each side, or until browned and crispy.
Slice the baguette on the diagonal into 1/2-inch slices, then brush each side with olive oil.
Bake the baguette slices for 3 to 4 minutes, being careful not to toast completely. Remove from the oven.
Top each crostini with one tofu cake, a dollop of lemon-dill mayo, and dill garnish, if desired.