Old Bay Tofu Cakes
Transform your next meat-free meal with these irresistible Old Bay Tofu Cakes, a plant-based spin on classic crab cakes that doesn’t skimp on flavor. Crafted with crumbled extra-firm tofu and seasoned generously with iconic Old Bay seasoning, these crispy, golden cakes feature the perfect balance of bright lemon juice, creamy vegan mayonnaise, and crunchy celery and shallots. Coated in panko breadcrumbs for an irresistible crunch, they’re pan-fried to perfection in olive oil. Ready in just 35 minutes, these protein-packed cakes make an ideal appetizer or light dinner, especially when paired with vegan tartar sauce or a zesty squeeze of lemon. Perfect for seafood lovers transitioning to plant-based eating or anyone craving a bold, savory bite, these tofu cakes bring coastal cuisine vibes straight to your table!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tsp Old Bay seasoning
- 1 tbsp Dijon mustard
- 2 tbsp vegan mayonnaise
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 1.5 cups panko breadcrumbs
- 2 tbsp finely diced celery
- 2 tbsp finely diced shallot
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp pepper
Instructions
Drain the tofu and press it with a tofu press or by placing it between two plates and adding a heavy object on top for 15 minutes to remove excess water.
Crumble the pressed tofu into a large mixing bowl using your hands until it resembles small, chunky pieces.
Add Old Bay seasoning, Dijon mustard, vegan mayonnaise, lemon juice, parsley, celery, shallot, salt, and pepper to the bowl with the tofu. Mix well to combine.
Stir in 1 cup of panko breadcrumbs (reserve the remaining 0.5 cups for coating) until the mixture holds together when pressed. Adjust seasoning if needed.
Form the mixture into 8 patties, each about 3 inches wide and 1/2 inch thick.
Place the remaining 0.5 cups of panko breadcrumbs on a plate. Press both sides of each tofu cake into the breadcrumbs to coat evenly.
Heat olive oil in a large non-stick skillet over medium heat. Once hot, gently place the tofu cakes in the pan, working in batches if necessary to avoid overcrowding.
Cook the tofu cakes for about 3-4 minutes per side, or until golden brown and crispy. Add more oil to the pan if needed for subsequent batches.
Remove the tofu cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the Old Bay Tofu Cakes warm with your favorite dipping sauce, like vegan tartar sauce or a squeeze of lemon juice.
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 10.7 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2790 mg | 215% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
