Ingredients (use vegan versions):

• 1 cup soy milk + 2 teaspoons apple cider vinegar or lemon juice
• 1 small onion, diced
• 1 tablespoon all-purpose flour
• 1 egg equivalent (Ener-G and flax work equally well)
• 1 green pepper, diced
• 2 cups whole wheat bread crumbs
• 1 lb. baked smoked tofu (use leftovers or store-bought, vacuum sealed kind), diced
• 1/2 cup dulse or nori, toasted and crumbled
• 1/2 teaspoon Old Bay Seasoning, or to taste

Directions:

1. Mix the vinegar or lemon juice into the soy milk and let set for 5 minutes, or until it develops a buttermilk-like consistency.
2. Meanwhile, simmer onion in non-stick cooking spray or water until translucent and lightly browned on the edges.  Scrape onion into a large mixing bowl and set aside.
3. Heat soy buttermilk and flour over low heat until thickened, stirring constantly.  Remove from heat and cool.
4. Add to the bowl with the onions:  egg equivalent, green pepper, bread crumbs, tofu, and dulse (or nori).  Mix well and refrigerate for at least 2 hours.  (I have the best results when allowing the mixture to set up overnight.)
5. Preheat oven to 350*F.  Shape mixture into patties and place on a non-stick cooking sheet.  Bake for 30 minutes, or until lightly crisp on the outside, flipping the patties (each patty, not the trays) once halfway through cooking.
6. Sprinkle with Old Bay and serve.

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