Yield

20 cakes

Ingredients

1 Ib. medium-firm tofu, frozen, thawed, well-squeezed and finely crumbled
2 cups cooked short grain brown rice
1 small onion, minced
6 tablespoons nutritional yeast flakes
2 tablespoons minced celery
1/4 Ib. firm tofu
2-1/2 tablespoons soy sauce
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon herbal salt or
2 tablespoons light miso
1 teaspoon kelp powder
1/2 teaspoon each dry mustard and dill weed
1/4 teaspoon white pepper
Pinch celery seed
1/4 cup unbleached flour or instant gluten flour (vital wheat gluten)

How to prepare

Mix the frozen tofu, rice, onion, yeast and celery in a large bowl. Combine the remaining ingredients  (except the flour) in a blender or food processor until smooth. Add this to the bowl, along with the flour. Mix this ahead of time and refrigerate it until you are ready to cook the patties. Form twenty thin patties and cook in a nonstick skillet over medium-low heat about six minutes per side, covering the skillet while cooking the first side. Or place the patties on lightly greased or nonstick cookie sheets and bake at 400°F for seven minutes per side. The mixture can also be shaped like "fish sticks", if you like, instead of patties.

Nutritional Value

Per cake: Calories 56, Protein 4g, fat 1g, Carbohydrates 7g, Calcium 39mg, Fiber 1g, Sodium 337mg.