Crab Cake Sandwich
[Vegan]

To Make the Sauce:

1. Combine the vegan mayonnaise, Sriracha, dijon, non-dairy milk, and Worcestershire sauce in a small bowl. Mix well with a whisk. Season to taste with salt and black pepper.

To Make the Sandwiches:

1. Preheat oven to 375°F. Combine the tofu, water, Old Bay, kombu, and salt in a medium saucepan. Stir gently to mix. Bring the mixture to a boil and reduce it to a simmer. Simmer for 10 minutes. Remove from heat and drain well, discarding the kombu. Set aside and allow to cool.
2. Combine the drained tofu, bread crumbs, vegan mayonnaise, parsley, Worcestershire, mustard, and Old Bay. Gently mix to combine. Adjust seasoning using salt and black pepper.
3. Gently, but firmly, make 4 patties, about 1-inch thick. Press the cakes together using your hands. Pour the panko crumbs on a plate and coat the cakes with the panko. Cover and refrigerate for 30 minutes to firm up.
4. Melt the butter in a large skillet over medium heat. Cook the cakes until golden brown on each side. Transfer the cakes to a baking sheet and bake the cakes for 10 minutes to heat them through.
5. To serve, toast the buns, spread some sauce on each bottom bun and top with lettuce, tomato, and a cake. Serve immediately.