Louisiana Crab Cakes

Louisiana Crab Cakes

Ingredients:
1 lb thin sliced tofu, cut into 4 equal pieces
1/2 lbs pine nuts, toasted, ground
1 /2 cup white onion, minced
6 cloves garlic, chopped
4 beef steak tomatoes, 3 chopped & 1 sliced
1/2 cup grated tofu cheese
2 tbsp Italian spice mix
4 sprigs fresh basil, chopped
1 cup bread crumbs
1/2 cup egg substitute
1/4 cup olive oil
1/2 cup AP flour

Directions:
Salt and fresh cracked pepper to taste
1 spaghetti squash
Preheat oven to 350°
Cut spaghetti squash in half. Remove seeds, bake in 350° oven till soft. Allow to cool.
In small saute’ pan roast pine nuts on a low flame till golden brown. Take from heat. Cool
Using food processor pulse cooled pine nuts & bread crumbs till fine.
Breading station: 3 container to hold flour, egg substitute, bread crumb/pine nuts mixture with 1/2 tbsp Italian Spice
mixed in. Salt & pepper each cutlet then dredge in all three in the order given. Place on a sheet tray. Take diced
tomatoes, garlic, onion, 1/2 basil, 1 tbsp Italian spice mix, salt & pepper, & bring to a boil in small sauce pan. Turn down
heat & let simmer for 15 minutes…leave chunky.
Heat saute’ pan with 2 oz olive oil over medium heat. Brown cutlets on each side for about 2 minutes. Put sauce & 2 oz
cheese over cutlet. Place in 350° oven for 5 minutes to allow cheese to brown. Keep warm.
Scoop out spaghetti squash with large spoon & try not to break up strands. In a medium sauce pan, over medium, heat 2
oz olive oil till hot. Put 2 cups spaghetti squash in pan then place two slices of beef steak tomato on top of squash to
heat, salt & pepper. To plate: Place squash in middle plate, top with tomato slice, sauce, cutlet, fresh chopped basil.
Serve with a side salad.
Tofu and Pine Nut Parmesan
Baked Lentil Soup Topped with Muenster Cheese