Green Curry Tofu Cakes

Heat vegetable broth and add arame and chia seed. (If using ground flax, add it to the tofu later.)

Let stand for at least 1/2 hour to allow seaweed and chia to soften.

Place the tofu, nutritional yeast, soy sauce, curry paste, and quinoa flakes into food processor and process until well-blended.

Add the broth mixture and pulse quickly a few times to blend.

Scrape into a bowl and add the red pepper and parsley or cilantro. Cover and refrigerate at least 1/2 hour.

Mixture can be prepared a day in advance if necessary. Preheat oven to 400F. Put your breading on a plate, if you’re using one. Using a measuring spoon, scoop 2 tablespoons onto the breading, sprinkle a little breading on top, and gently shape into a 2-inch wide cake with your fingers. Use a spatula to lift the cake from the plate onto a baking sheet lined with parchment paper or a silicone baking mat. Repeat for remaining tofu mixture. (If you’re not using a breading, place 2 tablespoons of tofu directly onto your prepared baking sheet and use fingers or a spoon to gently shape it into a cake. Repeat for remaining tofu.)

Bake at 400F for 20-30 minutes. Unbreaded cakes take less time than cakes with breading.

Remove from oven and serve hot with dipping sauce, below, tartar sauce, or ketchup spiked with horseradish.