Baked Tofu Cakes with Pecans and Sundried Tomatoes

This recipe is an excellent way to spice up the blend and often overlooked vegetarian protein option - the TOFU! These tofu cakes look and taste so yummy that your friends and family won't even know that they are tofu if you don't tell them.

These cakes are 100% vegan and are really healthy for you. There's very little salt in this recipe because these flavorful cakes have so much aromatic herbs and intense sundried tomatoes in them that they don't need the extra salt to taste awesome. And they are baked, not fried. In fact, baking these cakes allow these cakes to hold their shape compared to pan frying them in oil. Baking them in the oven allows enough time for the tofu to hold the other ingredients in the patties together as it cooks and loses moisture. Pan frying these cakes on the other hand will make them fall apart because of the introduction of additional moisture from the pan-frying oil.

These are oh sooooooooo good you have to try them today!

Yields: 12 cakes (~3 inches in diameter)

Cook Time: 25 minutes

Prep Time: 25 minutes

Ingredients :

Tofu Cakes:

1.       1 package firm tofu (15 oz)

2.       1 cup pecan nuts

3.       ½ cup sundried tomatoes in olive oil

4.       1 cup whole peeled shallots

5.       1 tablespoon dried thyme

6.       1 tablespoon dried oregano

7.       1 tablespoon dried parsley

8.       ¼ teaspoon sea salt

9.       ½ teaspoon ground black pepper

Olive Oil Dressing (optional):

1.       1/3 cup extra virgin olive oil

2.       3 gloves garlic, minced

3.       2 tablespoons dried parsley

4.       1/8 teaspoon sea salt

5.       ¼ teaspoon ground black pepper

Method:

1.    Place sundried tomatoes, shallots and dried herbs into a food processor and blend into a smooth paste.

2.    Then add chopped pecans, tofu, sea salt and ground black pepper to sundried tomato and shallot mixture. Using a fork, mash and blend well all ingredients.

3.    Next shape tofu mixture into patties. Line a baking sheet with parchment paper.

4.    Scoop 1 heaping tablespoon of the tofu mixture onto one hand. Then using the other hand, shape into a ball. Place onto baking sheet and press down to form a disc with ~ 2.5 to 3 inches in diameter.

5.    When you are ready to prepare these cakes, preheat oven to 425F.

6.    When oven is ready, place baking sheet on a middle rack and back for 20-25 minutes.

7.    While tofu cakes are baking, prepare olive oil dressing if desired.

8.    In a small shallow pan, over low heat, steep garlic and parsley in your favorite extra virgin olive oil for about 2 to 3 minutes. Remove and set aside in a small bowl.

9.    When tofu cakes are done, plate them and drizzle olive oil dressing all over cakes.

Notes:

1.    These tofu cakes can be made a day in advance and baked when you are ready to have them.

2.    I love these tofu cakes with a light olive oil with garlic dressing. But feel free to serve these savory cakes with your favorite sauces such as mayonnaise, pico de gallo etc. I wouldn’t do tomato sauce though since we already have sundried tomatoes in the cakes.

3.    These cakes can be served as appetizers or as entrees with rice and other vegetable side dishes.