Name: Green Curry Tofu Cakes
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 4 servings
Ingredients: 0.5 cup vegetable broth (hot); 1 tablespoon arame (crushed slightly); 1 teaspoon chia (seed or ground flaxseeds); 14 ounces extra-firm tofu (drained well); 1 tablespoon nutritional yeast; 2 tablespoons light soy sauce (or gluten-free tamari); 2.5 tablespoons green curry paste (adjust to taste); 0.5 cup quinoa flakes (or quick oats); 0.25 cup red bell pepper (finely diced); 0.25 cup parsley (minced, or cilantro); 1 cup breadcrumbs (optional, for coating); 0.25 cup white sugar; 1 tablespoon water; 0.125 cup white wine vinegar (or other vinegar); 0.5 small carrots (shredded); 0.25 small cucumber (peeled, seeded, shredded)

Instructions

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1

Heat the vegetable broth (0.5 cup) and add arame (1 tbsp) and chia (1 tsp). Let stand for 30 minutes to soften.
2

Combine the extra-firm tofu (14 ounces), nutritional yeast (1 tbsp), light soy sauce (2 tbsp), green curry paste (2.5 tbsp), and quinoa flakes (0.5 cup) in a food processor. Process until well-blended. Add the broth mixture and pulse quickly a few times to blend. Scrape into a bowl, then stir in the red bell pepper (0.25 cup) and parsley (0.25 cup). Cover and refrigerate for at least 30 minutes.
3

Preheat oven to 400F.
4

If using, spread your breadcrumbs (1 cup) on a plate. Using a measuring spoon, scoop tofu (2 tbsp) mixture onto the breading, sprinkle a little breading on top, and gently shape into a 2-inch wide cake with your fingers. Use a spatula to lift the cake from the plate onto a baking sheet lined with parchment paper or a silicone baking mat. Repeat for remaining tofu mixture. (If you’re not using breading, place tofu (2 tbsp) directly onto your prepared baking sheet and use fingers or a spoon to gently shape it into a cake. Repeat for remaining tofu.)
5

Bake at 400F for 20-30 minutes. Unbreaded cakes take less time than cakes with breading.
6

Remove from oven and serve hot with dipping sauce, tartar sauce, or ketchup spiked with horseradish.
7

For the optional dipping sauce: Heat the white sugar (0.25 cup), water (1 tbsp), and white wine vinegar (0.125 cup) in a small saucepan until sugar is melted and mixture comes to a boil. Remove from heat and stir in the carrots (0.5 small) and cucumber (0.25 small). Let cool before serving.