Chopped tofu seasoned with Old Bay makes these baked, crispy on the outside, yet moist and flaky-on the inside vegetarian cakes taste like Maryland crab.
12 "Crab" Cakes
Preheat the oven to 400°F.
Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes.
Meanwhile, grate the zucchini and carrot in a large bowl. Wrap the grated zucchini and carrot in a kitchen towel or a double layer of paper towels and squeeze to wring out any excess liquid. Return the zucchini and carrot to the large bowl. Add the scallions.
Line a large baking sheet with parchment paper.
Crumble the tofu into the bowl and use your hands to mix with the grated veggies. Stir in the bread crumbs, Old Bay, garlic powder, and paprika, and mix until well combined with the other ingredients. Mix in the eggs. Form ¼-cup scoops of the mixture into small patties using your hands and place them on the prepared baking sheet. Spray the patties with cooking spray.
Bake until the patties are lightly browned and crispy, 22 to 25 minutes, flipping halfway.