Eat SoL

Check out this recipe from Fat Free Vegan Kitchen and try it with Sol Cuisine Tofu!

Modeled on Thai fish cakes, these appetizer-sized croquettes use the sea vegetable arame to give them a hint of oceany flavor. If you don’t have or like green curry paste, you can use red curry. Or if Thai food is not your thing, make an Americanized version using Old Bay Seasoning (start with 2 teaspoons and add more to taste) instead of the curry paste and serve them with tartar sauce or horseradish-infused ketchup.

Heat vegetable broth and add arame and chia seed. (If using ground flax, add it to the tofu later.) Let stand for at least 1/2 hour to allow seaweed and chia to soften.

Place the tofu, nutritional yeast, soy sauce, curry paste, and quinoa flakes into food processor and process until well-blended. Add the broth mixture and pulse quickly a few times to blend. Scrape into a bowl and add the red pepper and parsley or cilantro. Cover and refrigerate at least 1/2 hour. 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.)

Bake at 400F for 20-30 minutes. Unbreaded cakes take less time than cakes with breading.

Remove from oven and serve hot with dipping sauce, below, tartar sauce, or ketchup spiked with horseradish.