Old Bay Tofu Cakes

3.1 (5 reviews)

For the Cakes:
1/2 cup finely diced onions
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
1/4 cup finely diced carrots
1 Tbsp. salt
1/2 tsp. ground white pepper
Juice of 1 lime

• Sauté the onions and carrots 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 Dredge:
1 1/2 cups finely ground breadcrumbs
3 Tbsp. Old Bay seasoning
1 Tbsp. salt
1 1/2 cups all purpose flour
1 1/2 cups unsweetened soy milk
Canola oil for frying

• Mix the breadcrumbs, Old Bay seasoning, and salt in a bowl and set aside.
• Using the tofu mixture, form small (approximately 2 oz.) cakes either by hand or with a scoop. Dredge in the flour and coat with the soy milk, then dredge in the seasoned breadcrumbs, coating well.
• Refrigerate for 30 minutes, until set.
• Put enough canola oil in a sauté pan to reach the middle of each cake and sauté over medium-high heat until browned on both sides and heated completely through. Serve with dipping sauce.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind