1 14oz package of extra firm tofu
1 zucchini, shredded
1 large carrot, shredded
1 small onion, diced
3 tablespoons of seaweed flakes (can use arame instead, I just cut up a nori sheet)
1 teaspoon of celery salt
1/2 teaspoon of sea salt
1 tablespoon of old bay seasoning
2 tablespoons of garlic chili sauce
2 flax eggs (if you don't have flax eggs just add one more tablespoon of corn starch)
1 tablespoon of corn starch
1/2 small bulb of fennel (mostly leaves, some chopped roots)
1 celery, chopped
1 small carrot, shaved
1 7oz can hearts of palm, sliced
3 tablespoons of vegenaise
1 tablespoon of lemon juice
1 teaspoon of parsley
Salt to taste
Shred carrot and zucchini, dice onion, crumble tofu and add in all remaining ingredients in a large mixing bowl. Stir together and then place in fridge for at least an hour up until overnight to allow flavors to blend. Afterwards, shape cakes about an inch thick and 3 inches wide in your hand and place on a baking sheet lined with parchment paper. Bake cakes for 40 minutes at 350, carefully flipping them at 20 minutes.
While cakes are cooking, prepare your salad. Chop all ingredients (except for the carrot, I like to shave it with a vegetable peeler to make ribbons) and combine together. Mix together vegenaise, lemon juice, salt and parsley to make the dressing.
Serve cakes on top of salad with dressing drizzled on top. Enjoy!