Ingredients: · 10 tbsp fat-free vegan mayo ·10 ounces extra-firm tofu · 3 whole celery stalks · 1 whole onion, small · 1¼ cups oyster mushrooms, coarsely chopped · 3 whole whole wheat bread slices · 1 tsp kelp · 1 tsp Old Bay seasoning · ½ tsp salt · ½ tsp black pepper
Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsley crumbled. Transfer to a large mixing bowl and repeat with celery, onion, mushrooms and bread. Add spices and mayo, stirring to thorougly combined. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes, or until golden brown.