This was fabulous! I had some tofu that I needed to use up and for some reason I wanted to make "crab" cakes. I've never had a real crab cake before because in my omni days I was never a fan of seafood. It doesn't matter because these were so delicious. I got the recipe from vegweb here. I did a few things differently by making my own "Old Bay" spice blend, adding a bit of spelt flour to the tofu mixture to bind it better and dusting the cakes with farina before baking. They came out crisp on the outside and tender on the inside. I served it with homemade remoulade sauce (Tyler Florence recipe using eggless mayo and omitting anchovies), a beautiful oven baked risotto and steamed spinach with lemon. The risotto was perfectly creamy and so comforting. It was a perfect side dish to the crab cakes.
Inside shot.
I wish I had had that for dinner. It looks lovely.
ReplyDeleteThose sound really good! I think I like vegan "crab" cakes better than the real ones. Have you tried the Tempeh "Crab" Cakes from Vegan Brunch yet? They're amazing!
ReplyDeleteLooks good. I was never a seafood person in my omin days and have not experimented with vegan "seafood".
ReplyDeleteYour pic is making me crave crab cakes too! Nice touch with the farina.
ReplyDeleteI just wanted to say that I love your blog! I love seeing all your creative meals, there is so much variety, I come here to get inspiration all the time! I especially love your greek food posts. You definitely prove that vegan cooking can be not only delicious, but an adventure! I am enjoying food and life more than ever as a vegan!
ReplyDeleteYour "crabcakes" and risotto look so amazing! It is definitely next on my list. I also have never had real crab before, but I have a feeling mock crab cakes are better than the real thing!
Ashley,
ReplyDeleteTHanks so much for the wonderful compliments! I'm so happy you are finding inspiration here!