Since changing my diet to a plant-based diet, I learned, over time, savory, delicious food can be made low fat and vegan without losing the taste or decadency. Comfort vegan food does exist, and there are ways to prepare it without adding fat or frying to make it taste good.
My family LOVES crab cakes, and more often than not, they ask for ‘Not So Crabby’ Tofu Patties for dinner. According to my husband, who always eats two, they melt in your mouth, which is a testament to how good they really are.Most of the time, I serve Crabby Tofu Patties with lemon caper sauce, or I serve them with vegan tartar sauce. Both recipes are included; you can use one or both. This time, I chose both. I also serve brown rice with this dish, because it soaks up the lemon caper sauce.
I also served with roasted asparagus, because lemon and garlic go hand in hand with asparagus. In our house, the more lemon, the better. We like it tart and flavorful.
It is important to be picky when selecting Asparagus. Organic is obviously the best choice, but the thinner the better. Thin asparagus is crispier and much tastier than thick asparagus.
Kombu is a low-sodium, fat-free sea vegetable. It is high is vitamins, minerals, and possesses a sea-like flavor. Also used as a gas reducer when added to beans and other legumes, Kombu is used to flavor seafood dishes, or tofu as in this recipe.
Dulce flakes, another type of sea vegetable, is sustainability hand-harvested. Like Kombu, it is low sodium and fat-free. It enhances the flavors of spices and the Kombu in the tofu.
Although there are a lot of steps to this recipe, the effort outweighs the work.