Maryland Style Tofu Cakes 1 ½ Pounds soft organic tofu, drained 2 Tablespoons Organic California Extra Virgin Olive Oil 3 Tablespoons freshly squeezed lemon juice (from about 1 lemon) 2 Tablespoons spicy brown mustard 2 Tablespoons Naturals Organic Eggless-Vegan Light Mayo ¼ Cup finely chopped fresh Italian flat leaf parsley 1 Small jalapeno pepper, finely chopped 1 Teaspoon dried thyme ½ Teaspoon Old Bay seasoning Salt and white pepper ¼ Cup minced red onion ¼ Cup minced red bell pepper 2 ½ Cups plain dry bread crumbs, divided 3 Tablespoons Naturals Avocado Oil 1 Tablespoon Organic Flaxseed Seed Place the tofu, olive oil, lemon juice, mustard, mayo, parsley, jalapeno pepper, the thyme, and the Old Bay seasoning into the bowl of a food processor fitted with a metal blade. Cover and process for about 45 seconds, until fairly smooth, stopping once or twice to scrape down the sides of the bowl, using a rubber spatula. Turn this mixture into a bowl. Add the onion, bell pepper, and 2 cups of the bread crumbs. Stir well to combine. Taste for seasonings. Measure the remaining ½ cup of bread crumbs into a shallow bowl. Using about ½ cup of the tofu mixture per cake, form the tofu mixture into 8 round cakes, using your hands to shape each. Carefully, the mixture will be soft, use two hands to coat both sides of each cake with the bread crumbs. Transfer the coated tofu cakes to a platter. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with non-stick olive oil spray. Heat a large skillet over medium-high heat. Brush the skillet generously with about 1 ½ tablespoons avocado oil. Carefully arrange the tofu cakes in a single layer in the skillet without overcrowding. Cook the tofu cakes for 2-3 minutes until golden brown. Carefully turn each cake over and cook the other side for 2-3 minutes until golden brown. Transfer the browned cakes to the prepared cookie sheet. Heat the remaining 1 ½ tablespoons of avocado oil and repeat the process of browning each side of the remaining tofu cakes, transferring them to the prepared cookie sheet. Bake in the preheated oven for 20 minutes until heated through when tested with a fork gently inserted into the center of a tofu cake. The tines of the fork will feel hot to the touch when the tofu cakes are sufficiently heated through. Brush each cake with the flaxseed oil. Serve with Dairy Free Tartar Sauce if desired. Serving size: Makes 8 cakes

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