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Fishless Cakes
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8 c. water
Bring to a boil, add, whipping constantly until dissolved and back to a boil;
2 c. soy flour
separately mix;
1 c. hot water
1/4 c. lemon juice
Reduce the heat to lowest setting. Stir rapidly in one circular motion to make a whirlpool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice around in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander to drain for about 15 - 20 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
Measure into your blender (works best) or food processor;
1 c. carrots, chopped fine
1/2 c. onion, chopped
2 nori sheets, crumbled
2 c. water
Process until fine, stopping to scrape once or twice. Pour into a sauce pot and bring to a slow boil. Remove from heat and add;
1 1/2 c. TVP
Cover and let sit 10 minutes, stirring occasionally.
In a large mixing bowl, combine TVP mixture with tofu. Add and stir in;
1/4 c. vegetable oil
1/2 t. black pepper
1 T. Old bay spice mix
1 T. parsley
1 - 2 t. hot sauce (optional)
1/2 t. dry mustard
Mix in with a folding motion to thoroughly combine 1/4 c. at a time;
1 c. vital wheat gluten (or substitute instant oats)
Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for 12 - 14 minutes each side.