Old Bay Tofu Cakes

1. 1

   Place a small saute' pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute.

2. 2

   Add the oil and heat for 30 seconds, (do not let the oil smoke).

3. 3

   Add the onion and carrots and saute' 3 to 5 minutes.

4. 4

   Add the garlic, saute 1 minute.

5. 5

   Set aside to cool.

6. 6

   Hold the nori sheet with tongs, toast it by fanning it over a low flame, be sure to toast of the sheet.

7. 7

   Break the nori sheet and place it into a grinder, pulse until powdered.

8. 8

   Crumble it as finely as possible, either with your hands or a motar.

9. 9

   Place the onion mixture, nori powder, 1 tablespoon sea salt and the remaining tofu cake ingredients into a food processor,.

10. 10

    Pulse until combined but still chunky.

11. 11

    Transfer to a bowl, cover and refrigerate 30 minutes.

12. 12

    To cook the cakes:

13. 13

    In a shallow dish stir together the bread crumbs, Old Bay and 1 teaspoon each salt and pepper. Pour the soy milk in a seperate bowl. Using your hands make 12 small cakes from the tofu mixture. Dip both sides in soy milk, then into bread crumbs, coating well. Place the cakes on a baking sheet lined with parchment paper. Refrigerate 30 minutes or until firm.

14. 14

    Place a small saute' pan over medium high heat. Sprinkle bottom with a pinch of salt and heat 1 minute. Add the oil and heat 2 minutes.

15. 15

    Saute' the tofu cakes until browned on both sides, 2 to 3 minutes on each side.

* Per serving · 4 servings · Values may vary.