Tofu Crab Cakes
14 oz block firm tofu, pressed
1 cup celery, minced
1/2 bunch scallions, minced
2 garlic cloves
2 Tblsp kelp powder
1/2 cup Panko bread crumbs
additional Panko for crusting cakes
Roughly chop tofu with a potato masher. Set aside
Saute celery, garlic and scallion until softened. Cool slightly.
Combine tofu and cooled celery mixture in medium bowl, fold in seasonings, breadcrumbs and mayo. Mix until just combined.
Shape 1/4 cup of mixture into small disk shape, press both sides into bread crumbs, gently press crumbs into cakes. Place on parchment lined baking sheet.
Heat 2 Tblsp oil until oil shimmers. Place crab cakes in pan & cook until brown, hot and crispy. Transfer to paper towel. OR bake in oven, flipping after 15-20 mins.
Makes 24 crab cake sliders, freezes well.