Whew! Even the title wears me out! This might have been the fanciest meal I have EVER. MADE. Yeah, it took forever. Yeah, I think I might have used every pot and pan I own. Was it worth it? Yeah. This was good. I mean, like, 5 star restaurant good. My husband took one bite and said “Tal knows his stuff.” Okay, again you need the cashew cream. Make a big batch and use it all week! The horseradish cream was easy to make. I made that the day before and kept it in the fridge. The tofu cakes were pretty easy to whip up, you just need to let the mixture sit in the bowl in the fridge for 30 minutes, then you make the patties and let them sit in the fridge as well. The apples and beets, simple as they may seem, take 30 minutes. I should keep some beet gloves on hand because that one little beet did some damage in my kitchen! My hands, the counter, the cutting board, and a place on the floor where a beet cube landed all were pink for awhile. The tofu cakes wouldn’t fool anyone by thinking they are a crab cake. But, they are pretty “fishy” tasting, and I think they are pretty good for what they are. There’s a lot going on in this dish, and yeah, you could leave off something, like the apple/beet mixture, and it would still be good. But they do add something to the dish. You really need to get a little bit of all of it in each bite: the tofu cake, the veggie mix, the apples/beets, and the horseradish cream. SO good. But I’m worn out.
Old Bay Tofu Cakes with Pan-roasted Summer Vegetables, Horseradish Cream, Apples, and Beets
(The Conscious Cook, Tal Ronnen)
time needed: 1 hour, 30 min.
Ingredients for Horseradish Cream:
3/4 cup vegan mayonnaise
2 1/2 tbsp horseradish
3/4 cup cashew cream
salt & pepper
For the Tofu Cakes:
1/2 cup onion, diced
1/2 cup carrots, diced
2 tsp garlic, minced
1 sheet nori seaweed
2 Tbsp canola oil
2 pounds firm tofu
1/4 cup nutritional yeast flakes
1 Tbsp Old Bay seasoning
2 1/2 Tbsp cornstarch
1/2 tsp pepper
For the apples and beets:
1 fuji apple
1 tbsp olive oil
2 tbsp balsamic vinegar
salt and pepper
1 1/2 tbsp Old Bay seasoning
1 cup panko bread crumbs
1 cup plain soy milk (NOT sweetened… make sure it is plain, not vanilla!)
1/2 cup canola oil
salt and pepper
Pan-roasted Summer vegetables:
2 1/2 cups fresh corn kernels (around 3 ears of corn)
2 tbsp olive oil
sea salt and pepper
1 cup frozen peas (fresh work too of course)
3 basil leaves, chopped
1 1/2 cups cherry tomatoes, sliced in half
1. Put a dash of salt into your pan and heat for about a minute (over medium heat). Then add 2 tbsp canola oil. After this has warmed up for about 30 seconds, you will see that nothing will stick to your pan
2. Cook the finely chopped shallot for about 3 minutes.
3. Add the corn and peas to the pan and cook for another 3 minutes.
4. Add the cherry tomatoes, basil, salt and pepper and cook for about 2 more minutes.
5. Serve immediately!
1. Mix together all of the ingredients for the horseradish cream, and pop it into the fridge.
2. Put a dash of salt into your pan and heat for about a minute (over medium heat). Then add 2 tbsp canola oil. After this has warmed up for about 30 seconds, you will see that nothing will stick to your pan
3. Drop in the carrots and onions and cook for about 5 minutes. Then add in the garlic and let it cook for another minute.
4. While the carrot, onion, garlic mixture cools, toast the nori sheets carefully over your stove top (keep moving it so that it does not burn and so that all of it gets evenly toasted).
5. Put into a food processor your carrot-onion-garlic mixture (that should be totally cooled off by this point), the toasted nori that you made above, 1 tbsp salt and all of the ingredients left for the tofu cakes.
6. Put the tofu cake mixture into the fridge for 30 minutes.
7. Meanwhile, add your beets to your pan and cover completely with water. Add 2 tbsp balsamic vinegar and bring the whole mixture to a boil.
8. Cook the beets for around 25 minutes, or until a fork can easily stab the beets.
9. Remove the beets, peel and dice them.
10. Dice the apple and add it to the beets. Sprinkle salt, pepper and oil on top and toss the mixture.
11. Put the bread crumbs, Old Bay and 1 tsp of salt and pepper in one bowl. Place the soy milk in another bowl.
12. Create 12 tofu crab cakes out of your cold tofu cake mix.
13. Dunk each crab cake in the soy milk bowl (on both sides), then drop it into the bread crumb bowl (coating both sides).
14. Line a cookie sheet with parchment paper and put the tofu crab cakes (coated in the bread crumb mix) onto the sheet.
15. Place the cookie sheet of tofu crab cakes in the fridge for about 30 minutes (or until firm).
16. Use the same method of heating up a pinch of salt, adding some oil, and heating it further (to create the non-stick layer).
17. Cook the crab cakes (the oil should come up to about the middle of your tofu cakes).
18. To plate these tofu crab cakes, place a layer of Pan-Roasted Summer Vegetables first, then place two tofu crab cakes on top of the veggies, and finish it off with the apples and beets on top and a little of the horseradish cream.