Serving size depends on application. Recipe is by Kristy Prattini.
1 (14-oz.) tub extra-firm tofu (water pressed out by layering paper towels, dish towels, and something heavy on top)
1 medium onion, finely minced
1 cup finely minced celery
Louisiana Fish Fry crab boil, to taste
3 tbls. soy sauce
3 tbls. kelp
2 tbls. dill
1 tbl. Old Bay Seasoning
Two generous handsful seaweed (Nori sheets, hijiki and dulse all work)
1½ cups cooked brown rice
Flour, to bind
1. Crumble dried tofu and add seasonings. Let sit in fridge for a few hours or overnight.
2. Combine with rice. Pulse in food processor for finer texture (optional). Add enough flour to make batter dry enough to form into patties about 2 inches in diameter.
3. Spray tops with oil for crispier texture. Bake at 350 degrees on oiled, nonstick cookie sheet for 20 minutes. Turn and cook 10 more minutes or until browned.
4. Serve with remoulade or tartar sauce as an appetizer or dressed on a po-boy.