Crabby-Cakes

www.ZsusVeganPantry.com

Serves 4

1 (14 to 16-ounces) package extra-firm tofu, pressed for 1 hour and grated (use a grater, such as box grater)

1 cup water

1 teaspoon Old Bay seasoning

1 (2-inch) piece of kombu

½ teaspoon salt, plus more as needed

⅓ cup dry bread crumbs

4 tablespoons vegenaise

2 teaspoons minced fresh parsley

2 teaspoons vegan Worcestershire sauce

1 teaspoon dijon mustard

1 teaspoon Old Bay seasoning

½ cup panko crumbs

½ cup vegan butter, as needed, for sauteing

4 burger buns

Sauce, recipe below

lettuce leaves

tomato slices

1. Preheat oven to 375-degrees F. Combine the tofu, water, Old Bay, kombu and salt in a medium sauce pan. Stir gently to mix. Bring the mixture to a boil and reduce it to a simmer. Simmer for 10 minutes. Remove from heat and drain well, discarding the kombu. Set aside and allow to cool.

2. Combine the drained tofu, bread crumbs, vegenaise, parsley, Worcestershire, mustard and Old Bay. Gently mix to combine. Adjust seasoning using salt and black pepper.

3. Gently, but firmly, make 4 (3 ½-inch) patties, about 1 inch thick. Press the cakes together using your hands.. Pour the panko crumbs on a plate and dredge the cakes with the panko. Cover and refrigerate for 30 minutes to firm up.

4. Melt the butter in a large skillet over medium heat. Cook the cakes until golden brown on each side. Transfer the cakes to a baking sheet and bake the cakes for 10 minutes to heat them through.

5. To serve, toast the buns, spread some sauce on each bottom bun, top with lettuce and tomato and a cake. Serve immediately.

Sauce:

4 tablespoons vegenaise

1-2 teaspoons Sriracha sauce

2 teaspoon dijon mustard

2 teaspoons vegan milk

½ teaspoon vegan Worcestershire sauce

salt and pepper, to taste

To make the sauce, combine the vegenaise, Sriracha, dijon, milk and Worcestershire sauce in a small bowl. Mix well with a whisk. Season to taste with salt and black pepper.

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