Zucchini Crabby Cakes
What you'll need
Oil-Free Vegan Mayonnaise
Old Bay seasoning
whole wheat panko bread crumbs
How you'll do it
Preheat oven to 350°.
In a large sauté pan, cook zucchini, onion, corn, and parsley, adding vegetable broth to prevent sticking. Sauté until onion is translucent and set aside.
In a large bowl, crumble tofu into very small bits. Add mayo, Old Bay, and salt. Stir together well.
Add vegetable mixture to bowl, along with bread crumbs. Mix well, until evenly distributed. Don’t be afraid to get your hands in there!
Prepare a baking sheet with parchment or a silicone baking mat.
Shape the mixture into 1/2″ thick patties and place on baking sheet. Sprinkle with some paprika and bake for 25-30 minutes.
Crabby cakes will be done when they begin to get golden and are firm when pressed in the middle.
If you want to get fancy, give them a final sear on the grill or in a nonstick pan.
Zucchini Crabby Cakes - KevCooksPlants.com