Green Curry Tofu Cakes

Ingredients

• 14 ounces tofu drained well
• 2 tablespoons curry paste green store-bought (use even less if you're using paste or don't like things too spicy)
• 1 teaspoon ground flaxseed 
• 1 tablespoon nutritional yeast 
• 0.3 cup cilantro leaves minced
• 0.5 cup quinoa flakes quick (see notes below)
• 0.3 cup bell pepper diced red finely
• 2 tablespoons soya sauce gluten-free
• 0.5 cup vegetable stock hot

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• spatula
• measuring spoon

Directions

1. Heat vegetable broth and add arame and chia seed. (If using ground flax, add it to the tofu later.)
2. Let stand for at least 1/2 hour to allow seaweed and chia to soften.
3. Place the tofu, nutritional yeast, soy sauce, curry paste, and quinoa flakes into food processor and process until well-blended.
4. Add the broth mixture and pulse quickly a few times to blend.
5. Scrape into a bowl and add the red pepper and parsley or cilantro. Cover and refrigerate at least 1/2 hour.
6. Mixture can be prepared a day in advance if necessary. Preheat oven to 400F. Put your breading on a plate, if you’re using one. Using a measuring spoon, scoop 2 tablespoons onto the breading, sprinkle a little breading on top, and gently shape into a 2-inch wide cake with your fingers. Use a spatula to lift the cake from the plate onto a baking sheet lined with parchment paper or a silicone baking mat. Repeat for remaining tofu mixture. (If you’re not using a breading, place 2 tablespoons of tofu directly onto your prepared baking sheet and use fingers or a spoon to gently shape it into a cake. Repeat for remaining tofu.)
7. Bake at 400F for 20-30 minutes. Unbreaded cakes take less time than cakes with breading.
8. Remove from oven and serve hot with dipping sauce, below, tartar sauce, or ketchup spiked with horseradish.