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1
Place a small saute' pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute.
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2
Add the oil and heat for 30 seconds, (do not let the oil smoke).
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3
Add the onion and carrots and saute' 3 to 5 minutes.
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4
Add the garlic, saute 1 minute.
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5
Set aside to cool.
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6
Hold the nori sheet with tongs, toast it by fanning it over a low flame, be sure to toast of the sheet.
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7
Break the nori sheet and place it into a grinder, pulse until powdered.
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8
Crumble it as finely as possible, either with your hands or a motar.
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9
Place the onion mixture, nori powder, 1 tablespoon sea salt and the remaining tofu cake ingredients into a food processor,.
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10
Pulse until combined but still chunky.
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11
Transfer to a bowl, cover and refrigerate 30 minutes.
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12
To cook the cakes:
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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.
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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.
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15
Saute' the tofu cakes until browned on both sides, 2 to 3 minutes on each side.
