Old Bay Tofu Cakes

3.3 (3 reviews)
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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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