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Friday, September 27, 2013

Vegan 'Crab' Cakes

Tonight I started to come up with a recipe for no-meat balls to serve with some spaghetti. I started to fry up some of the balls, but once they were golden I realized that they were still soft. I decided to bake the fried ones, as well as the ones that I had not cooked yet, just to see which type would result in a better 'meatball' texture. After some time in the oven, the balls that were fried before baking had formed a cake shape and became crispy on the outside and moist on the inside. The taste of this new creation was amazing! I immediately thought of crab cakes because of the look and texture.

This recipe is easy, vegan, and so delicious! The recipe is flexible enough that you could add other veggies, if desired.

1/2 pkg extra firm tofu, drained and pressed
2 medium carrots, well-washed
1 small onion, diced
1/4 medium red bell pepper, diced
1/2 c + 1 tbsp all purpose flour
1/3 c fine corn meal (make sure it is not extra fine)
1/2 tbsp minced garlic
Seasoning(garlic salt, paprika, black pepper). 

Preheat oven at 400 degrees F.

Roughly chop the carrots, put in a blender/food processor, blend until finely shredded, and transfer to a mixing bowl. Crumble the tofu into the bowl and add onion, bell pepper, garlic, and flour. Season the mixture accordingly. Mix the ingredients well. 

For mini cakes, roll balls into meatball sized balls(as seen). For larger cakes, roll larger balls. Deep fry the balls, or fill a pan with oil and fry both sides, until golden. When done put on an ungreased baking sheet and pop them into the oven. After about 15-20 mins, when the bottom is darker and crispy, flip the cakes over and let the other side crisp up for another 10-15 minutes. When done, remove from oven, let cool, and serve. ENJOY!


  • Serve on a bed of arugula, topped with a creamy thousand island type sauce and some cilantro.

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