FISH CAKE TOFU

Ingredients
1 tsp. olive oil
1/2 cup onions (diced)
1 carrot (diced fine)
4 to 5 cloves garlic (minced)
2 pounds tofu (firm or extra firm, crumbled)
1 1/2 tbsp. cornstarch
1/4 cup nutritional yeast
1/8 cup white wine (dry; I like using Chardonnay,
but Sauvignon Blanc is commonly used in cooking as well)
1 tsp. salt
1/2 tsp. white pepper
Juice from one lime (about 1 tbsp.)
1 1/2 cups breadcrumbs (finely ground)
3 tbsp. Old Bay seasoning
1 tsp. salt
1 1/2 cups flour
1 1/2 cups soy milk (unsweetened is best)
Oil for frying

Directions
Sautee the onions and carrots in olive oil or another
high-heat oil such as canola oil, until soft, about 3
to 5 minutes. Add garlic and cook for one more minute.
Set this mixture aside an alllow to cool.

Crumble the tofu into a large bowl and add the cornstarch,
nutritional yeast, dry white wine, one teaspoon of salt,
white pepper and lime juice and combine well. Chill this
mixture in the refrigerator for at least 30 minutes.

In a separate medium sized bowl, combine the breadcrumbs,
Old Bay seasoning and another one teaspoon of salt. Pour
the soy milk into a separate wide and shallow bowl.

Using about 1/4 cup of the tofu mixture at a time, form
small patties. Gently coat the patties with flour, then
dip in soy milk. Next, coat well with the seasoned
breadcrumbs. Chill for at least 30 minutes.

Heat a thin layer of oil in a large skillet or frying
pan over medium heat. and cook your tofu fish patties
in a thin layer of oil until golden brown on each side,
about 4-5 minutes on each side.

Serve your Old Bay tofu crab cakes with a tartar sauce
or cocktail sauce, or, if you're cooking for kids,
ketchup is just as delicious.