This recipe comes from Lindsay Nixon's fabulous cookbook, "Everyday Happy Herbivore". Each recipe I've prepared and adapted has been wonderful. Lindsay creates whole foods, plant based dishes minus those dastardly fats!


1 lb extra firm tofu
3 celery stalks, shredded or minced
1 1/4 cups oyster mushrooms, coarsely chopped (Oyster mushrooms are expensive; I've used both white button and portabello, and the cakes have tasted delicioso!!)
4 T Vegan Mayo
1 tsp onion powder
1/2 tsp garlic powder
3/4 cps instant oats (I used old-fashioned oats and pulse them in processor a bit.)
1 tsp kelp
1 T low sodium soy sauce
1 T Old Bay seasoning
1/4 tsp black pepper
juice of 1-2 lemon wedges

Press the tofu for 20 minutes. (You press by putting tofu between paper towels, place cutting board on top and some heavy books to help the pressing or buy yourself an inexpensive Tofu Press. My dear daughter-in-law, Sue, surprised me with a super stainless steel, heavy duty press that works like a charm.)

Shred tofu using a cheese grater. Transfer tofu to large mixing bowl.

Shred the celery or chop in food processor.

Combine all the ingredients through the pepper using your hands! Mix for at least a few minutes, particularly if you shredded the tofu with a cheese grater, so the strands break down. You want the mixture to be very crumbly, almost like cottage cheese.

Set aside and let rest while oven preheats to 350. Taste, adding more Old Bay or kelp if you desire a fishier or spicier taste. (In making this recipe quite a few times, I even add more of the onion and garlic powders, as well.)

Lightly grease a cookie sheet or line it with parchment paper.
Pack some of the mixture firmly into a wide 1/2 cp measuring cup, then transfer molded cake to a cookie sheet. Repeat, until you have 5 cakes. If you don't have a wide measureing cup, just use your palm to lightly smoosh down the patty and shape into a round cake.
Squeeze the juice from lemon wedge over the patties before baking.
Bake for 25-35 minutes, until outside is golden brown and crisp. Make Remoulade and lightly smear on each cake or serve Remoulade on the side.

Note: I have cooked them about 10 minutes longer to make sure they are nicely browned.
Once, I browned the cooked patty on my griddle, using no oil.

Remoulade Sauce:
1 T Vegan Mayo
1 T plus 1/4 tsp ketchup
1 T dill relish
1/4 tsp yellow mustard
1/4 tsp Old Bay seasoning
juice of 1 lemon wedge
hot sauce, to taste

Mix all ingredients together, including a few drops of hot sauce. Taste, adding more Old Bay or hot sauce as desired. If your relish isn't very salty, you might want to add a pinch of sea salt.