Mini Tofu Bay Cakes | Plant Based

Hi everyone! It’s been a while since I’ve shared a recipe with you, and I’m excited to get back into it. Our family is passionate about eating plant based foods and these mini tofu ‘crab’ cakes are crunchy and seasoned to perfection.

Adding dulse seaweed (or nori seaweed) gives them a flavor from the sea. No one can believe that they’re completely plant based!

Serving them with pesto, marinara or vegan tartar sauce always makes them a hit at our house!

Mini Tofu “Crab” Cakes
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For the cakes
  1. - 16 oz firm tofu
  2. - 1/2 cup onion, chopped
  3. - 1/2 cup carrots, chopped
  4. - 2 cloves garlic
  5. - 2 tbs dulse seaweed
  6. - 1/4 cup nutritional yeast
  7. - 1 tbs old bay seasoning
  8. - 1 tbs cornstarch
  9. - squeeze of 1 lime
  10. - 1/2 cup quick oats
  11. - 1 tsp each salt & pepper
  12. - 2 tbs coconut oil
For the coating
  1. - 1/4 cup nutritional yeast
  2. - 1 cup wheat germ (or GF flour)
  3. - 1/2 cup flour (or GF flour)
  4. - 1 tsp garlic powder
  5. - 1 tsp salt
  6. - 1 tsp smoked paprika
  7. - 1 cup unsweetened almond milk
  1. Coarsely chop the tofu, onion and carrots.
  2. Place in a food processor and begin to pulse until the mixture is smooth.
  3. Transfer to a bowl and stir in garlic, seaweed, nutritional yeast, old bay seasoning, cornstarch, lime, oats, salt and pepper. Combine until the mixture is thick enough to form a ball (add more oats if it’s not firm enough).
  4. Place in the fridge to firm for 30 minutes.
  5. Meanwhile, combine the nutritional yeast, wheat germ, garlic, salt and paprika into a shallow dish. Place 1 cup of almond milk into another dish.
  6. Heat the coconut oil (or other high-heat oil like Avocado oil) in a large frying pan over medium heat. Begin making balls (or ‘cakes’) from the tofu mixture. Quickly dunk in the almond milk and then roll around in the flour mixture to coat.
  7. Add to the pan and saute until browned on all edges.
  1. Tip: serve with pesto, marinara or vegan tartar sauce!
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  • I found your blog through your skillshare courses (I’ve watched all of them in three days, hahaha) and I love them. Now I see you’re VEGAN! I mean I thought you were awesome before, but now I love you! ;) Thank you for all the inspiration and I hope you make some more courses in the future! I love when you show advanced illustrator tools, and when you talk about the surface pattern industry and how to get licensed. I would love to see you walk through exactly how you prepare a pattern for “delivery” for different companies and more inside tips about such things regarding having a surface pattern design company. Thank you! PS this recipe looks AMAZING.

    • Aw, thank you Lina! So glad you’ve been enjoying class! I will definitely keep this in mind for future classes. :) (You might also find the Roost Tribe helpful? I share lots of tutorials and host live Q&A’s with the members!)