Vegan Seaside Cakes

By blum099

Per Serving: 210 Calories; 15g Fat (63.8% calories from fat); 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 470mg Sodium.

Ingredients

• 1/4 cup oil
• 1/4 cup unbleached white flour
• 1 cup non-dairy milk
• 1/2 teaspoon salt
• 2 Tablespoons onion, minced
• 1 pound tofu, crumbled
• 1/2 teaspoon dry mustard
• 1 teaspoon sea salt
• Dash of cayenne
• 12 to 16 soda crackers, crushed to crumbs
• 1 1/2 teaspoons paprika
• Extra-virgin olive oil, just enough to brown the cakes (approximately 2 Tablespoons)
• Lemon wedges, tartar sauce* or cocktail sauce, for serving

Details

Servings 10

Preparation

Step 1

1. In a small saucepan, add oil and flour. Let bubble over low heat for 1-2 minutes. Slowly whisk in milk and salt. Stir in onion and continue cooking until very thick.
2. In a bowl, combine tofu, dry mustard, sea salt and cayenne. Add the flour/milk mixture to the tofu. Mix well. Chill 3-4 hours.

3. Shape the chilled mixture into cakes about 1/2" thick. Then pat the cakes in a mixture of soda crackers and paprika. Chill the crumb-covered cakes about 1 hour.

4. Fry the cakes in a little hot oil. Turn them gently, browning on both sides. Serve with lemon wedges, tartar sauce or cocktail sauce. Garnish with parsley.