This recipe was inspired by Linda Funk, who told me about Crabby Cakes, a great tofu dish she had at The Green Owl Café, a vegetarian restaurant in Madison, WI. I live in Ohio, so I had to create my own version until my next trip to Madison. I used my standard recipe for crab cakes, substituting Extra Firm Sprouted Tofu for crabmeat.
Ingredients
One half of Trader Joe’s 15.5-ounce twin pack of Organic Extra Firm Sprouted Tofu, drained, squeezed dry and crumbled
3 tablespoons cholesterol-free liquid egg product
3/4 cup frozen sweet corn kernels, thawed in microwave
1/2 cup frozen Mushroom Medley from Trader Joe’s, thawed in microwave
1 stalk celery, minced in food processor
1/2 small red bell pepper, minced in food processor
1/4 yellow onion, minced in food processor
1 teaspoon honey mustard
2 tablespoons lite mayonnaise1 teaspoon (or more to taste) Old Bay Seasoning
1/2 teaspoon prepared horseradish
1 tablespoon dry white wine
1/3 cup Italian seasoned breadcrumbs*
1/3 cup whole wheat panko breadcrumbs*
Instructions In a large bowl, combine: crumbled Extra Firm Sprouted Tofu; liquid egg product; minced celery, onion and red bell pepper; thawed mixed mushrooms and corn kernels. Stir mixture to blend, then add honey mustard, lite mayonnaise, Old Bay Seasoning, prepared horseradish and white wine. Thoroughly mix, then begin adding seasoned Italian breadcrumbs and whole wheat panko, a little at a time. Continue mixing and adding breadcrumbs until mixture holds together to form patties (similar to a meatloaf texture). Form into 8 patties.Prepare a sauté by spraying with nonstick cooking spray or add small amount of soybean oil. Saute’ patties over medium heat until they are browned on both sides, about 10 minutes.If desired serve with a sauce made of 2 Tbsp. lite mayonnaise, 1 tsp. honey mustard, 2 tsp. sweet pickle relish and ¼ tsp. Old Bay Seasoning.*Or enough breadcrumbs to assure mixture is firm enough to hold together when forming into patties.
Notes These could be cooked in an air fryer, too!
By Gail Bellamy