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Vegan Old Bay Tofu "Fish" Cakes

User Rating 4 Star Rating (5 Reviews)

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These vegetarian crab cakes are a great vegan fish substitute. Spiced with Old Bay, tofu is coated with seasoned bread crumbs to make a mock fish patty. Serve with a vegan tartar sauce or a cocktail sauce. Crab cakes from tofu!

Ingredients:

  • 1 tsp olive oil
  • 1/2 cup onions, diced
  • 1 carrot, diced fine
  • 4-5 cloves garlic, minced
  • 2 pounds firm or extra firm tofu, crumbled
  • 1 1/2 tbsp cornstarch
  • 1/4 cup nutritional yeast
  • 1/8 cup dry white wine
  • 1 tsp salt
  • 1/2 tsp white pepper
  • juice from one lime
  • 1 1/2 cups breadcrumbs, finely ground
  • 3 tbsp Old Bay seasoning
  • 1 tsp salt
  • 1 1/2 cups flour
  • 1 1/2 cups soy milk (unsweetened is best)
  • oil for frying

Preparation:

Sautee the onions and carrots in olive oil until soft, about 3 to 5 minutes. Add garlic and cook for one more minute. Allow to cool.

Add the tofu, cornstarch, nutritional yeast, wine, one teaspoon of salt, pepper and lime and combine well. Chill for at least 30 minutes.

In a medium sized bowl, combine the breadcrumbs, Old Bay seasoning and 1 teaspoon salt. Pour the soy milk into a separate shallow bowl.

Using about 1/4 cup of the tofu mixture at a time, form small patties. Gently coat the patties with flour, then dip in soy milk. Next, coat well with the seasoned breadcrumbs. Chill for at least 30 minutes.

Sautee tofu patties in a thin layer of oil until golden brown on each side. Serve with a tartar sauce or cocktail sauce.

User Reviews

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 4 out of 5
Yummy and awesome, Guest Amanda

This recipe was so good, I created an about.com account just to comment on it! I've been cooking tofu once a week for about 3 years now, and this recipe is by far the best one I've tried. Please note: I would consider this an intermediate level recipe because of the preparation. There's a certain ""finesse"" that's needed to get these patties to work. However I told myself if the patties don't work out, I'll just make this a ""scramble"" instead! Luckily my patties held together for the most part (I lost 2). I ate the ""scrambled"" two patties, and the rest are being devoured by my family right now! I used extra firm tofu and I pressed it to drain a lot of the water out...I believe that helped me achieve the patty form. Also I subbed Parmesan cheese for the nutritional yeast (I'm not vegan, and didn't want to go to the store to buy the yeast), vegetable or chicken broth for the white wine (completely alcohol-free household, even in cooking), and almond milk instead of soy. Even with all the subs, it still turned out lovely. If the patties don't work, just fry it up anyway and eat it as a mess...this recipe is great! I will definitely make this again.

1 out of 1 people found this helpful.

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