These crab cakes are made with extra firm tofu and a variety of seasonings, providing a delicious plant-based alternative. The mixture is allowed to firm up in the fridge, ensuring the cakes hold their shape while cooking.
1: In a food processor, add the tofu, sriracha, old bay seasoning, caper brine, lemon juice, salt and miso paste. Process until well combined.
2: On pulse setting, fold in the white parts of the green onion, bell pepper and furikake.
3: Set in a bowl and place in the fridge to firm up for 30 minutes, ideally overnight.
4: Form the patties by hand, then cover in panko.
5: In a bowl, combine all the ingredients for the miso tartar sauce and set aside.
6: Heat a pan over medium low heat, and add olive oil. Carefully place a patty in the hot oil and cook until golden brown on one side. Flip and cook the other side until golden brown.
7: Repeat until all patties are cooked.
8: Build your burgers with cabbage and enjoy!
