3/4 cup minced celery
3/4 cup white onion, chopped
1/2 cup minced carrot
1 small green pepper, minced
1/4 cup chopped parsley
1/2 cup canola oil (or other veg oil)
1 teaspoon salt
16 ounces firm, regular tofu, pressed (I like vacuum sealed White Wave)
2 tablespoon Old Bay seasoning
3/4 cup Nayonaise or the like
1.) Brush a skillet with oil ( i just sprayed it.) and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes. Remove from heat and set aside.
3. Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it. In a large bowl, combine tofu, sauteed vegetable mixture, 1/2 cup vegan breadcrumbs, mayonnaise and seasoning. Mix well.
4. Using about 1/3 cup for each, form mixture into 10 patties about 3 inch across and 1/2 inch thick. Coat each patty with remaining vegan bread crumbs to cover.
5. Place patties on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes.
I then broiled them under supervision to make them crusty enough.
Makes 10 cakes.
The Remoulade is just 1/4 cup nayonaise with 1 T mustard and 1/2 t hot sauce.
Then, I sauteed up some kale with garlic, added a little spoonful of remoulade with a little water to thin in (1/4 cup?) and splashed some white wine in there.
I am not a vegan- I still eat non-vegan stuff. These were great on their own, but i'm interested in substituting some of the tofu with vegan crab (which i use in sushi with great results!) sticks to get that "hairy" texture. These were delish, though!