• Preparing the Tofu for Vegan Crab CakesUsing a tofu press or an alternative method of pressing/drying out tofu, press the majority of the moisture out of both blocks of tofu. Make sure you are using the extra firm tofu.
• Now, using a box grater, grate (yes, I said grate) the tofu. Although it is an extra firm, some will crumble as you do this; it is normal.
• Take all shredded tofu and place it in a bowl.

MAKING THE TOFU VEGAN CRAB CAKES

• Pre-heat oven to 375.
• Add all the other ingredients into the bowl with the shredded tofu.
• Mix thoroughly with a fork.
• Prepare a baking pan with parchment paper; I use a silicone baking mat to avoid using any extra oil or fat. (If you are concerned about fat, you may also fry them in vegan butter in a pan)
• As I did, using your hands or a burger press, form a ball about the size of a tennis ball. Continue to move the mixture in your hands to form the ball, and then place on the pan, pushing down to form a patty, while continuing to reform into a circle; each cake should be about an inch and a half thick.
• Cook for 35 minutes.
• While vegan crab cakes are cooking, prepare your lemon caper sauce.

PREPARING THE LEMON CAPER SAUCE

• In a medium skillet, cook minced garlic and shallots together. Use a little vegetable broth if it starts to stick.
• Cook until translucent.
• In a high-speed blender, add cooked shallots and garlic, veggie broth, and 2 tablespoons of flour.
• Blend.
• Pour into a saucepan and heat on medium, frequently stirring until the mixture begins to thicken.
• Turn heat down to low.
• Add vegan mayonnaise or silken tofu, and stir with a whisk until mixed well (or blended raw cashew mixture); I used cashew mixture.
• Add cayenne pepper
• Add lemon juice and whisk again.
• Add capers and stir well.
• Taste to see if you like the flavor; we like A LOT of spice, so add more cayenne if you wish
• Continue to stir on low. If it gets too thick, add some veggie broth a little at a time to a sauce consistency.
• Keep occasionally stirring until cakes are mixed.

VEGAN TARTER SAUCE

• In a bowl, whisk together cashew mayo or silken tofu, Dijon mustard, lemon juice, and chopped sweet pickles.
• Refrigerate until ready to use

Optional Asparagus

• Wash and clean asparagus
• Cut the bottom portion, about an inch off the bottom stalk.
• Preheat oven to 400 degrees.
• Line a baking pan with a silicone mat or parchment paper.
• Season with garlic and onion powder.
• Cook for 15 minutes.