As a busy professional that easily spends over 50 hours a week working, I live by quick and easy recipes that actually taste good and don’t break the bank. These low carb tuna tofu cakes are all of those things and my new go to recipe! I can make these tuna tofu cakes in batches and always have them on hand for a low carb meal that leaves me completely satisfied!
If you follow my instagram you know that I have been experimenting with intermittent fasting. There are some days when my fasting window is no big deal, and other days where I am counting down the minutes until my fasting window is over! When I’m in this state, it’s EXTREMELY important that I have healthy, low carb recipes on hand so that I don’t eat something I shouldn’t. If I don’t have low carb meals already made, at the very least I need easy recipes like these tuna tofu cakes that I can quickly whip up. If you fail to plan you plan to fail!
These are the absolute best Tuna Cakes that I have eaten! The water chestnuts are the secret ingredient that give these tuna tofu cakes a special texture that you won’t find with other seafood cakes. This recipe also includes a wasabi mayo sauce which adds spice. For an extra kick, you can add soy sauce or coconut aminos to the sauce. If you don’t like spicy sauces, feel free to use a sauce of your choosing. You can even just add a squeeze of lemon. These tuna tofu cakes have enough flavor to be eaten alone!
Low carb tuna tofu cakes recipe
Ingredients for tuna tofu cakes:
1 can of tuna (5 oz)
1/4 cup cilantro
1/4 cup green onion
1tsp ginger, finely chopped
1/2 cup water chestnuts, drained and chopped
1 block of tofu, water squeezed out
1 tsp garlic
1 tsp sesame oil
2 large eggs
salt + pepper to taste
Garnish (optional):
chopped napa cabbage
ingredients for wasabi mayo sauce:
1 tsp wasabi powder
1 tsp water
1 tbsp mayo
Instructions For low carb tuna tofu cakes:
-
Put all tuna tofu cakes ingredients into a large mixing bowl. Mix well (I find it easiest to mix with my hands).
2. Form the mixture into small round patties.
3. In a frying pan, heat olive oil on medium heat. Fry the patties in the oil, flipping when first side is brown, around 2 minutes each side. (Note: flipping too early will cause the tuna tofu cakes to fall apart). When both sides are brown they are ready!
Instructions For wasabi mayo sauce:
Mix wasabi powder and water together to form a paste. Add t tbsp mayo to the paste. mix until creamy.
To serve low carb tuna tofu cakes:
Serve low carb tuna tofu cakes alone or on a bed of napa cabbage, with wasabi mayo sauce on the side. You can also add coconut aminos or gluten free soy sauce to the wasabi mayo for an added kick!
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