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Makes 12 Crab cakes

Ingredients:

• 1/4 cake extra firm tofu
• 1- 14 oz. can artichoke hearts- (not marinated), drained & cut into thin slivers
• 1- 14 oz. can Hearts of Palm, drained, cut into thin slivers
• 1⁄4 cup Arame- soaked in boiling water for 15 minutes, then drained
• 2 Tbs olive oil
• 1⁄2 red pepper, diced
• 1⁄2 onion, diced
• 1 celery stalk- diced fine
• 1 carrot- diced fine or minced
• 2 t. minced garlic
• 1⁄4 cup vegan mayo
• 2 Tbs Dijon mustard
• 3/4 t. salt
• 1⁄4 t pepper or cayenne
• 1 Tbs. nutritional yeast
• 2 Tbs. Chick Pea Flour
• 1⁄4 cup parsley, cilantro or dill combo
• 2 Tbs. Bread Crumbs
• 2 t. dry dill (or fresh)
• 1/4 cup bread crumbs, seasoned with garlic powder, nutritional yeast, salt, pepper & another seasonings you would like, etc. for dipping patties

Directions
1. In food processor, pulse the celery and carrot until finely chopped, but not minced. Dice the red pepper.

2. Heat the olive oil in a heavy skillet and sauté the carrots, onions, celery, red pepper and garlic until soft.

3. In the same food processor, pulse the tofu until blended. Drain the Arame and squeeze water out of it. Add the Arame to the food processor and lightly pulse. Transfer the tofu-Arame mixture to large bowl.

4. Add the sautéed vegetables to the tofu. Squeeze the juice out of the cut artichokes and the Hearts of Palm, and add to the bowl. Add the remaining ingredients, except for the 1/4 cup of bread crumbs.

5. Mix all ingredients well.

6. Make patties and dip in seasoned bread crumbs on both sides.

7. Fry the patties in olive oil until golden on both sides.

8. Serve with tarter sauce.