RELATED RECIPES
Kale Thai Peanut Salad
Rustic Root Vegetable & Lentil Stew
Vegan Chesapeake Bay Cakes With Panko Breadcrumbs and Tofu
Add to Calendar
Add as Favorite
 
 
 
 
 
45 minutes
5
dairy-free
gluten-free
(?)
Has gluten from:
panko bread crumb
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
panko bread crumb
tofu
This recipe has no customizations.
 
Nutrition to Note
This recipe has Calories as 57.4% and Sodium as 56.4% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 57.4% of RDA
• Carbs: 9.4% of RDA
• Fat (total lipid): 35.8% of RDA
• Fiber: 6.4% of RDA
• Fructose: 1.1% of RDA
• Protein: 10.2% of RDA
• Sodium: 56.4% of RDA
• Sugar: 4.1% of RDA
• Vitamin A (IU): 11.4% of RDA
• Vitamin B6: 4.3% of RDA
• Vitamin C: 14.4% of RDA
• Iron: 2.5% of RDA
• Magnesium: 9.5% of RDA
• Manganese: 13.2% of RDA
• Niacin: 1.7% of RDA
• Potassium: 5.1% of RDA
• Zinc: 5.7% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
25.8
g
Calories
1147
 
Fiber
1.79
g
Iron
0.466
mg
Protein
11.4
g
Sodium
762
mg
Sugars
1.27
g
Fat (total lipid)
21.9
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
tbsp
+
-
 
divided.
 
1/4
cups
+
-
 
finely chopped.
 
1/4
cups
+
-
 
chopped.
 
1/4
cups
+
-
 
chopped.
 
2 1/2
cups
+
-
 
 
1
lb
+
-
 
firm, drained, crumbled.
 
1/2
cups
+
-
 
 
1/4
cups
+
-
 
minced.
 
1
tbsp
+
-
 
 
2
tsp
+
-
 
use any hot sauce you'd like.
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
SOFTENING VEGETABLES
2.
Place a skillet over medium heat and let the pan get hot.
3.
Coat the bottom of the pan with half of the oil. Add the bell pepper, onion, and celery to cook.
4.
Stir occasionally, until softened, about 3-5 minutes. Transfer to a large bowl.
5.
Add 1 1/2 cups panko, crumbled tofu, vegenaise, parsley, old bay seasoning, hot sauce salt, and pepper to the vegetables in the bowl. Use a wooden spoon to combine well.
BAKING THE CAKES
6.
Place remaining panko in a pie plate. Form the tofu mixture into 3 by 1/2 inch patties and gently press into crumbs, coating lightly on both sides.
7.
Place on a prepared baking sheet, at least 1 inch apart.
8.
Bake in preheated oven for 12 minutes. Gently flip patties over, rotate the pan and bake for another 12 minutes.
9.
Serve immediately.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1147
Protein 11.4 g
Carbohydrates 25.8 g
Iron 0.47 mg
Fiber 1.79 g
Calcium 5.15 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2021 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay