Sluggo’s ‘Crab’ Cakes

1 block firm tofu
1/4 green pepper, finely chopped
1/4 red pepper, finely chopped
1/2 red onion, finely chopped
3 medium carrots, grated
2 celery stalks, diced
1/2 cup dried cornbread crumbs
1/2 cup vegan mayonnaise (try Vegenaise)
1/8 cup Dijon mustard
2 Tbsp. dill
1 Tbsp. dried basil
2 Tbsp. Cajun seasoning
1 tsp. white pepper
Salt, to taste
Japanese panko bread crumbs for coating the cakes
Oil for frying

• Crumble the tofu into a mixing bowl. Add all the ingredients, except for the panko and oil, and stir together well, making sure that the cornbread crumbs are thoroughly mashed so that there aren’t any big pieces. If the mixture is too wet, add another 1/4 cup of cornbread crumbs. If it’s too dry, add a little more vegan mayonnaise.
• Using your hands, roll about 1/4 cup of the mixture at a time into balls, then roll in the panko until coated. Flatten into cakes.
• Heat the oil on a flat-top grill or in a large iron skillet until hot. Fry the cakes until golden brown.

Makes 3 servings