What makes you feel on top of the world? For me it’s overlooking stunning views like this..
St. Mark’s is a 5.5k trek up the mountain and takes about 4 hours round trip. It’s trail goes through a misty, magical forest and, as a grande finale, ends up overlooking the stunning seascape of Howe Sound.
It’s a hike that will also have you working up an appetite. So, I’ve created a yummy, vegan, apres hike dinner that features one of my all-time favorite dishes, Pan Fried Tofu Cakes. These cakes are smoky, onion-y pieces of foodie heaven and are served with a yummy spicy mayo. They are seriously one of the best things I’ve ever tasted.
Here’s the recipe:
Pan Fried Tofu Cakes
- 400 grams soft tofu, drained for 3 hours
- 2 eggs
- 2 T Worchester sauce
- 6 drops of sesame oil
- 3 shakes of chili spice
- 2 T julienned green onions
- 1 package Asian seasoning mix
- 1 cup panko flakes.
Place tofu in colander and break apart let stand for 3 hours to completely remove water. If this isn’t done cakes will not form.
Next beat eggs, Worchester and chili oil.
In a separate bowl combine the seasoning mix, green onions and add wet ingredients with 1 cup of panko and mix by hand. The mix is ready when a ball can be formed and hold its shape like a meatball. If mix is too wet add more panko until achieved. Scoop enough to form a 3 inch diameter cake. Don’t go too big or they will be mushy. Pre-heat cast iron pan and add olive oil. Place patties in pan for a few minutes to make them crisp on each side. Finish in a 350 oven for 10 minutes. Serve hot.
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Finish the meal with a big bowl of blackberries or cherries and a lovely Okanagan wine and you have all of the ingredients you need for a healthy, delicious (and sugar free) feast.