Tofu "Crab" Cakes with Lemon Aioli Sauce

This recipe comes from Tal Ronnen's "The Conscious Cook" cookbook. I've been eying this recipe for a little over a year now but never really felt motivated to make it. Wow have I've been missing out! These cakes taste exactly like crab! I was blown away at how similar it mimicked it's taste. I've tried making vegan crab cakes before, by adding kelp powder to tofu but the toasted nori really did do the trick.

I skipped out on the horseradish sauce that the book suggests you make and I substituted it with a fresh lemon aioli sauce. If you would like to keep it simple, traditional tarter sauce would also go well with this. I love this recipe, of course remember to use vegan mayo instead.

If anyone used to be a huge seafood fan, as I used to be, I highly suggest you give this recipe a try!

Ingredients

Lemon Aioli Sauce

* 1/2 cup vegan mayonnaise

* 1 clove garlic, minced

* 1 Tb chives, minced

* 3 Tb lemon juice

* 1/2 tsp lemon zest

* salt and freshly ground black pepper

Tofu Cakes

* 2 Tb canola oil

* 1/2 cup finely diced onion

* 1/2 cup finely diced carrot

* 2 tsp minced garlic

* 1 sheet nori seaweed

* 2 lbs firm tofu, pressed and drained

* 2 1/2 Tb cornstarch

* 1 Tb Old Bay seasoning

* 1/4 cup nutritional yeast flakes

* 1/2 tsp white pepper

* Juice of 1 lime

Apples and Beets

* 1 beet, washed

* 2 Tb balsamic vinegar

* 1 Fuji apple

* 1 Tb extra virgin olive oil

* sea salt and freshly ground black pepper

Pan Roasted Summer Vegetables

* 2 Tb extra virgin olive oil

* 1 shallot, minced

* 2 1/2 cups fresh corn kernels ( or frozen, defrosted )

* 1 cup fresh or thawed frozen peas

* 1 1/2 cup cherry tomatoes, halved

* 3 large basil leaves, cut into chiffonade

* Freshly ground black pepper

To cook

* 1 cup panko bread crumbs

* 1 1/2 Tb Old Bay seasoning

* sea salt and freshly ground black pepper

* 1 cup plain unsweetened soy milk

* 1/2 cup canola oil, or more if needed

Directions

1. To make the lemon aioli sauce, mix all the ingredients together in a medium bowl.

2. To make the tofu cakes : Place a small saute pan over medium heat. Add the oil and heat for 30 seconds. Add the onion and carrots and saute until soft, 3 to 5 minutes. Add the garlic and saute for 1 minute. Set aside to cool completely.

3. Holding the nori sheet with tongs, toast it by fanning it over a low gas flame or electric burner, being careful not to burn it and turning it so that all of it gets toasted. Grind using a spice or coffee grinder. Alternatively, crumble it as finely as you can with your hands.]

4. Place the onion mixture, nori powder, 1 Tb salt, and the remaining tofu cake ingredients in a food processor and pulse until well combined but still chunky. Transfer to a bowl, cover and refrigerate for 30 minutes.

5. Make the apples and beets : Place the beet in a small saucepan. Fill with water to cover and add the vinegar. Bring to a boil and cook until you can easily insert a toothpick into the center, about 25 minutes.

6. Drain and peel the beet. Finely dice the beet and put it in a small bowl. Finely dice the apple and add it to the bowl. Add the oil and salt and pepper to taste; toss to combine. Set aside.

7. Cook the tofu cakes : In a shallow dish, stir together the bread crumbs, Old Bay, and 1 tsp each of salt and pepper. Pour the soy milk into a separate bowl.

8. Using your hands, form 12 small cakes from the tofu mixture.

9. Dip both sides of the tofu cake in the soy milk, then press into the bread crumbs, coating well. Place the cakes on a baking sheet lined with parchment paper. Refrigerate for 30 minutes, or until firm.

10. Place a saute pan over medium high heat. Add the oil and heat for 2 minutes. Working in batches, saute the tofu cakes ( make sure that the oil comes about halfway up the sides of the cakes ) until browned on both sides and heated through, 2 to 3 minutes on each side. Remove the cakes to a second baking sheet lined with parchment paper and place in a warm over until you finish all of the cakes.

11. To make the summer vegetables : Place a large cast iron skillet over medium heat. Add the oil and heat for 30 seconds. Add the shallot and saute for 3 minutes.

12. Add the corn and peas and saute for 3 minutes.

13. Add the tomatoes and basil and season with salt and pepper to taste. Cook for about 2 minutes, until just heated through. Serve hot.

14. Assemble the dish : Scoop a large spoonful of the summer vegetables onto the center of each 6 serving plates. Place two cakes, side by side, on top of the vegetables. Top the cakes with a spoonful of the apples and beets and drizzle with the lemon aioli sauce.

Tofu and Vegetable Dumplings

Who knew dumplings were so easy to make! I've been searching for vegan dumpling wrappers for awhile now because all the ones I've come across contained egg. I finally discovered that I can purchase ones made with whole wheat and no egg from my local Asian market.

It takes a little while to get the hang of how to properly fold a dumpling. I noticed that when I added too much water to the outside edges of the wrapper, I had trouble sealing them. But after about 20 dumplings in, I started to figure out what I was doing wrong and was able to correct it.

I made them in batches of 10...steaming 10 while folding the next batch. It took me a little over an hour to make all 40 dumplings. My family really loved them and it went well along side the hot and sour soup.

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Makes about 40 Dumplings

Ingredients

* 1/2 pound firm tofu, pressed and drained, cut into 1/4 inch cubes

* 1/2 cup grated carrots

* 1/2 cup shredded Napa cabbage

* 2 Tb finely chopped red pepper

* 2 Tb finely chopped scallions

* 2 Tb finely minced fresh ginger

* 1 Tb chopped cilantro leaves

* 1 Tb soy sauce

* 1 Tb hoisin sauce

* 2 tsp sesame oil

* 1 tsp salt

* 1/4 tsp freshly ground black pepper

* bowl of water, plus additional for steaming

* 35 small vegan pot sticker wrappers

* vegetable spray for steamer

Directions

1. In a large mixing bowl add the tofu, carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, salt and pepper. Stir to combine.

To assemble the dumpling...

2. Remove one wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water.

3. Place 1/2 tsp of the tofu mixture in the center of the wrapper.

4. Fold over and seal, pressing down with your fingertips. You may leave it like this or you can continue to shape it. I watched this video, which really helped me learn how to properly shape them.

5. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all the filling is gone.

6. Using a steaming apparatus of your choice, bring 1/2 inch of water to a simmer over medium heat. Spray the steamers surface lightly with oil to prevent sticking. Place as many dumplings as will fit in the steamer without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove and repeat until all dumplings are cooked.

Spinach and Mushroom Ravioli

Here is my practice Valentine's Day dinner. What's a better way of saying I love you, then by serving your loved one ravioli that was made entirely by you. Don't let the ravioli making intimidate you. Trust me its very easy, just a little kneading and rolling out needed. This meal does require a little time though, so I suggest making the Tofu Ricotta and marinara sauce the night before.

So now that my entree is planned out, I need to start thinking about what to make for dessert. I can't believe Valentine's Day is ten days away. Anyone got any special plans for that day? I loved to hear : ]

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Makes about 24 Raviolis

Ingredients

Ravioli Noodles

* 1 1/2 cups all-purpose flour

* 1 1/2 cups semolina flour

* 3/4 cup water

* 1 tsp extra virgin olive oil

Filling

* 1/2 cup extra virgin olive oil

* 8 ounces button mushrooms

* 10 ounces of frozen spinach, thawed and squeezed dry

* 1/2 a recipe Tofu Ricotta

* 1/3 cup of vegan Parmesan, plus extra for garnish

* salt and freshly ground black pepper

* 1 recipe Herbed Tomato Sauce or 6 cups of your own marinara

Directions

First prepare your ravioli noodles...

1. Mix all the ingredients together, either in a bread maker or in a large bowl. If doing by hand, knead the dough for about 8 minutes, adding more flour if too sticky or more water if the dough won't hold together well.

2. Once you have kneaded the dough into a smooth ball, cover with plastic wrap in a slightly greased bowl and let rest for 30 minutes.

Start preparing your filling while you wait....

3. In a large saute pan, heat 1/4 cup extra virgin olive oil, over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the liquid has evaporated, about 6 minutes.

4. Add spinach and cook for another 2 minutes.

5. Remove from heat and place in a food processor. Pulse until you get a coarse texture.

6. Place in a large bowl and stir in the Parmesan and tofu ricotta. Taste and season with more salt and pepper if desired. Set aside.

7. Once your dough has rested, divide it in half or in quarters for easier rolling. Begin to roll each piece on a well floured surface. Continue rolling until it is about 1/8 inch thick.

Once all the dough is rolled out its time to start assembling them. You can go about this several different ways.

The first way would be to lay out one sheet of pasta and place about 1/2 tsp of filling, two inches apart from each other. Then place another sheet of pasta on top and press down around the outside edges of the dough to seal. Cut out each ravioli using a ravioli cutter or pastry wheel.

The second way would be to cheat and use a ravioli maker ( I used this one ). You basically do the same as the step above but this way helps you to get each ravioli the exact same size.

8. Place one piece of dough and fill each ravioli with mushroom/spinach ricotta.

9. Place the top layer over the bottom layer.

10. Press and seal the outside edges using your fingers. Roll across the top to cut out.

Make sure to keep each ravioli separate from the others because if they touch they will stick like crazy.

11. Bring a large pot bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 4 to 5 at a time. This will prevent them from crowding in the pot and sticking together. Cook until al dente, about 7 to 9 minutes. Carefully remove using a spider strainer and place on a plate.

To Serve - Place in a large bowl and cover with marinara sauce.

Orange Tofu

Since the Chinese New Year is only one day away ( February 3rd ), I thought I'd share with you guys one of my favorite fast food inspired recipes. This orange tofu tastes exactly the way I remember orange chicken to taste but of course is about half the calories and much healthier for you.

I also made some kung pao gardein chicken but it did not turn out as planned. I still need to experiment some more before I can share that recipe with you. Don't you just hate when that happens? I get so excited for a dish to only find out that it did not turn out as planned. What did work though was my fried rice. I used this recipe and it will continue to be my favorite fried rice recipe for awhile.

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Serves 4-6

Ingredients

Orange Sauce

* 1 Tb minced fresh ginger

* 1 garlic clove, minced

* 1 Tb canola oil

* 1/2 tsp red pepper flakes

* 3 green onions, chopped

* 1 Tb mirin

* 3 Tb soy sauce

* 2 tsp brown sugar

* 1/4 cup rice vinegar

* 1/4 cup orange juice

* 2 Tb cornstarch or arrowroot, dissolved in 3 Tb water

* 1 lb firm tofu, press and drained

* canola oil spray

Directions

First prepare the sauce...

1. In a small sauce pan heat the oil over medium heat. Add the ginger and garlic and saute until fragrant, about 1 minute. Add the red pepper flakes, green onion and mirin and cook for another minute.

2. Add the soy sauce, sugar, rice vinegar and orange juice. Bring to a boil and then lower heat and simmer for 5 minutes.

3. Whisk in the cornstarch mixture and cook for another 5 minutes or until the sauce begins to thicken.

To prepare the tofu...

4. Preheat the oven to 450 F.

5. Cut the drained tofu into bite sized pieces.

6. Line a baking sheet with parchment paper. Add the tofu and spray the top of the tofu with canola oil.

7. Bake for 20 minutes, or until tofu becomes golden brown at edges. Turn over tofu 10 minutes into baking.

8. Toss tofu in orange sauce and serve warm.

Barbecue Baked Tofu

Sorry I haven't been blogging much lately. I've been so busy and then I got the flu..I stopped cooking for about half a week and now that I began to feel a little better, I chose to make my favorite barbecue sauce from Veganomicon's cookbook.

After trying this sauce a year ago, I have never bought barbecue sauce again. Really cheap to make and a lot tastier than many sauces that I have tried in the past. I hope you guys enjoy this recipe as much as I do.

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Makes 8 cutlets

Ingredients

* 2 pounds firm tofu, drained and pressed, cut widthwise into fourths

* 4 cups store bought barbecue sauce or homemade ( see recipe below )

* 4 Tb peanut oil

* 2 Tb tamari

Barbecue Sauce

* 1 Tb canola oil

* 1 yellow onion, diced finely

* 4 garlic cloves, minced

* 1/4 tsp salt

* 1/2 tsp red pepper flakes

* 1 ( 28 ounce ) can crushed or diced tomatoes

* 1/3 cup molasses

* 1/3 cup white vinegar

* 2 Tb brown sugar

* 1 Tb yellow mustard

* 1 tsp liquid smoke

Directions

First prepare the sauce...if using store bought, skip to step 6

1. Over medium heat in a saucepan, heat the oil and place the onions in the pan. Saute until browned, about 7 minutes.

2. Add the garlic and saute for another minute.

3. Add the salt, red pepper flakes, crushed tomatoes, molasses, white vinegar and sugar. Cook for at least 30 minutes or up to 1 hour, uncovered, stirring occasionally.

4. Add the mustard and liquid smoke. Cook for 5 more minutes.

5. Puree using an immersion blender if desired.

6. Preheat the oven to 350 F.

7. In a large baking sheet, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes.

8. When the tofu is done baking, pour the sauce over it, smothering it all over. Return to the oven and bake for 15 more minutes. Remove from the oven and serve.

I just wanted to share some recent shots of Taffy. He found a new spot in the yard and has been sleeping cuddled up by this tree for the past couple days. Oh and I also created him a facebook, if anyone wants to add him, here's his link : ]

webcam fun!

Tofu Saag with Brown Rice

I recently won a copy of Kim Barnouin's new "Skinny Bitch Ultimate Everyday Cookbook." So for this week I would like to test out some recipes from the book.

I chose to do the tofu saag first because I've never eaten Indian food before. This dish is packed with vitamins and has a really sweet but savory flavor. Although it's mostly made with spinach, feel free to change up the recipe and add mustard greens to it as well.

So far I am liking her new book because I've noticed that all her recipes are simple and quick to make. Next time you're at your local bookstore, stop and take a quick look at this cookbook. I don't think you'll be disappointed : ]

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Makes 6 Servings

Ingredients

* 2 Tb grapeseed or vegetable oil

* 1 yellow onion, chopped

* 1/4 cup vegetable broth

* 1 pound spinach, stems removed

* 1/3 cup light coconut milk

* 2 tsp ground cumin

* 1 tsp ground cinnamon

* 1 ( 8 oz ) package firm tofu, cut into 1/2 inch cubes

* Salt and pepper, to taste

* 2 cups freshly cooked brown rice

Directions

1. Place the oil in a large skillet over medium high heat. Add the onions and saute until translucent, about 6 minutes.

2. Add the broth and spinach, cooking until the spinach begins to wilt.

3. Add the coconut milk, cumin and cinnamon, and simmer 7 minutes.

4. Pour the mixture into a blender or the work bowl of a food processor and process until smooth.

5. Transfer the mixture to a large saucepan and place over medium heat. Gently add the tofu and cook 8 minutes. Season with salt and pepper.

Serve over hot brown rice.

Nutritional Information Per Serving

Calories : 190

Fat : 7 g

Saturated Fat : 1g

Cholesterol : 0 mg

Carbohydrates : 25g

Fiber : 6 g

Protein : 7g