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!
Place in a food processor and begin to pulse until the mixture is smooth.
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).
Place in the fridge to firm for 30 minutes.
Meanwhile, combine the nutritional yeast, wheat germ, garlic, salt and paprika into a shallow dish. Place 1 cup of almond milk into another dish.
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.
Add to the pan and saute until browned on all edges.
Tip: serve with pesto, marinara or vegan tartar sauce!