Thursday, April 22, 2010

Tofu Krab Cakes with Vegan Tartar Sauce...New and Improved!!!

So I've been tweaking my Tofu Krab Cake recipe for a couple of years was good before, but with a few improvements, I think it is now PERFECT!!! I have even improved the Vegan Tartar Sauce recipe! I like the serve these with rice, as the texture and flavor combination just works really well together; so I came up with this flavorful and light Lemon Tarragon Rice side dish. Add some coleslaw, and you've got a pretty awesome meal!! I think you'll love this as much as I do. New and Improved Tofu Krab Cakes (serves 12, with 2 cakes per person)
2 cups breadcrumbs, preferably homemade
3 blocks extra firm tofu (3 lbs)
2 Tbs dried hijiki seaweed, soaked in warm water for 20 minutes and drained
1/2 cup red onion, minced
1 large celery stalk, minced
3 cloves garlic, minced
1 tsp kelp granules
2 Tbs ground flaxseeds
1 1/2 Tbs Old Bay seasoning
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp mustard powder
1 tsp paprika
1/2 Tbs hot sauce
1/3 cup vegenaise
1/4 cup dijon mustard
1 Tbs olive oil
Zest and juice of 1 lemon

1 Tbs canola oil, divided into 3 tsp

Preheat oven to 350 F. Lightly grease 2 sheet pans.
In a large bowl combine the breadcrumbs, tofu, flaxseeds, vegenaise, and dijon mustard. Use your hands to crumble the tofu into chunks and incorporate the ingredients together. Add the rest of the ingredients and combine; this works best with your hands. Mix together until everything is well incorporated, but not too mushy. You still want some good sized chunks of tofu. Using a 1/2 cup measuring cup or scoop, form into 24 patties, approximately 3 inches in diameter. When forming, pack each patty tightly to ensure they stay together while cooking.
Place on prepared sheet pans and sprinkle with a little extra Old Bay seasoning over the tops for texture and color. Bake for 30 minutes. Remove from oven and allow to rest for at least 20 minutes; this helps them bind and stay together much better. Heat about 1 tsp canola oil in a skillet over medium heat. Add cooled krab cakes to the pan, and brown lightly on both sides. Repeat until all the patties are browned. Serve with Vegan Tartar Sauce and garnish with scallions.
Note: These freeze extremely well! Place leftover patties in an airtight container, before the browning steps, and freeze until ready to use. Brown in oil after thawing.

Vegan Tartar Sauce
Juice of 1 lemon
1 box silken tofu
2 cups vegenaise
1 Tbs white wine vinegar
2 Tbs capers
1/2 cup dill pickle relish, or chopped pickles
1/2 tsp salt
1/2 tsp white pepper
1 tsp onion powder
1 Tbs olive oil

In a blender or food processor, combine all ingredients. Puree until smooth; a few chunks of capers or pickles is fine. Store in an airtight container and refrigerate until ready to use.

Lemon Tarragon Rice (serves ~12)
2 1/2 cups brown rice
5 cups cold water
1/2 tsp salt

Zest and juice of 1 lemon
1 tsp salt
1/2 tsp white pepper
2 Tbs olive oil
1/2 tsp dried thyme
1 tsp garlic powder
1 bunch fresh tarragon, minced

In a large pot, bring rice, water, and 1/2 tsp salt to a boil. Cover and reduce heat to low; allow to simmer for 45 minutes. Do not lift the lid during this time
After rice is done, gently stir in the lemon juice, salt, pepper, thyme, garlic powder, olive oil, and tarragon, using a fork; fluff rice as you stir. Serve hot.

Serve meal with coleslaw and garnish with lemon wedges and scallions....Enjoy your faux seaside feast!!!


Carla said...

That looks super yummy!

HayMarket8 said...

This is amazing. You have put my chic pea crab cakes to shame. :( haha

Bianca said...

I've never had meat crab cakes because I didn't eat seafood. But I know I'd love these!!

Anonymous said...


the jocker said...

this was so freaking good. The tartar sauce was the best part. The fish was perfect too. The batter was a bit thick for the first few then I thinned it out with a tad more beer and it was perfect.

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