“From the Concious Cook cookbook by Chef Tal Ronnen. Chef Tal serves these with pan roasted summer vegetables, horseradish cream, apples, and beets. UUMMMM!! Prep. time includes cooling time.”
1hr 3mins
12 tofu cakes

Ingredients Nutrition


  1. Place a small saute' pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute.
  2. Add the oil and heat for 30 seconds, (do not let the oil smoke).
  3. Add the onion and carrots and saute' 3 to 5 minutes.
  4. Add the garlic, saute 1 minute.
  5. Set aside to cool.
  6. Hold the nori sheet with tongs, toast it by fanning it over a low flame, be sure to toast of the sheet.
  7. Break the nori sheet and place it into a grinder, pulse until powdered.
  8. Crumble it as finely as possible, either with your hands or a motar.
  9. Place the onion mixture, nori powder, 1 tablespoon sea salt and the remaining tofu cake ingredients into a food processor,.
  10. Pulse until combined but still chunky.
  11. Transfer to a bowl, cover and refrigerate 30 minutes.
  12. To cook the cakes:
  13. In a shallow dish stir together the bread crumbs, Old Bay and 1 teaspoon each salt and pepper. Pour the soy milk in a seperate bowl. Using your hands make 12 small cakes from the tofu mixture. Dip both sides in soy milk, then into bread crumbs, coating well. Place the cakes on a baking sheet lined with parchment paper. Refrigerate 30 minutes or until firm.
  14. Place a small saute' pan over medium high heat. Sprinkle bottom with a pinch of salt and heat 1 minute. Add the oil and heat 2 minutes.
  15. Saute' the tofu cakes until browned on both sides, 2 to 3 minutes on each side.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a