Submitted by Hugh Anderson Old Bay Tofu Cakes with pan-roasted summer vegetables, horseradish cream, apples and beets This recipe takes some time, but when we serve it, everybody raves about it. It calls for Cashew cream, which is not hard to make, but needs to be made beforehand. It will produce more than you need, but can be frozen. If you have a good natural food store nearby you should be able to buy cashew cream. For the Horseradish Cream: 3/4 cup vegan mayonnaise (or regular) 3/4 cup regular cashew cream (see below) 2 1/2 tbsp. prepared horseradish Juice of 1 lemon Sea salt and freshly ground black pepper to taste Cashew Cream 2 cups whole raw cashews (not pieces, which are often dry) rinsed very well under cold water. Put cashews in a bowl of cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. For the Tofu Cakes: Sea Salt 2 Tbsps. Canola oil ½ cup finely diced onion ½ cup finely diced carrots 1 sheet nori seaweed 2 pounds firm tofu 2 ½ tbsps cornstarch 1 Tbsp. Old Bay Seasoning (this is a fish rub, and if you can’t buy it locally, you can find the recipe on the internet) ¼ cup nutritional yeast flakes ½ tsp. White pepper Juice of 1 lime For the Apples and Beets: 1 Beet, washed 2 Tbsps. balsamic vinegar 1 Fuji apple (any tart, firm apple will do) 1 Tbsp. extra-virgin olive oil Sea salt and freshly ground pepper To cook and serve: 1 cup panko bread crumbs 1 1/2 tbsps. Old Bay seasoning Sea Salt and freshly ground black pepper 1 cup plain unsweetened soy milk 1/2 cup canola oil, or more if needed Pan-Roasted Summer Vegetables (recipe follows) 1. Make the horseradish cream: Place all the ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. 2. Make the tofu cakes:
3. Make the apples and beets:
4. Cook the tofu cakes:
5. Assemble the dish:
PAN-ROASTED SUMMER VEGETABLES Sea Salt 2 Tbsps. Olive oil 1 1/2 cups cherry tomatoes, halved 1 shallot, minced 3 large basil leaves cut into strips 1 1/2 cups corn kernels (fresh or frozen) 1cup fresh or thawed frozen peas Freshly ground black pepper Place a large skillet over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add the shallots and sauté for 3 minutes. Add the corn and peas and sauté for 3 minutes. Add the tomatoes and basil and season with salt and pepper to taste. Cook for about 2 minutes, until just heated through. Serve hot. |
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