Vegan Crab Cakes

Serves 6 to 8

Crab cakes:
2/3 cup Veganaise
10 ounces extra-firm tofu
¾ cup celery, chopped
¾ cup onion, chopped
1¼ cup oyster mushrooms, chopped
3 slices whole wheat bread, processed to crumbs
1 teaspoon dulse (seaweed)
1 teaspoon Old Bay seasoning
½ teaspoon salt
½ teaspoon black pepper

Tartar sauce:
2/3 cup Veganaise
1 tablespoon yellow mustard
¼ teaspoon garlic powder
¼ cup dill pickles, chopped
¼ teaspoon dried dill
Salt and pepper to taste

Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper. Grind Tofu thoroughly by hand until it resembles rough crumbles. In a large mixing bowl combine all ingredients. Portion the mixture into 1/3 to 1/2 cups, and form into cakes by using a measuring cup or large spoon.

Place cakes on baking sheet. Bake for 40 minutes or until golden brown. Serve with tartar sauce and wedge of lemon.

For tartar sauce, combine all tartar ingredients in a bowl and mix until well incorporated. Serve on the side.

Contributed by Art Eggertsen, vegan chef and founder of ProBar