Salmon Tofu Cake


by: savortherainbow

These cakes can be served as a side dish with some rice or enjoyed as a snack. My original intention was to imitate a Korean savory pancake which are thin and crispy. However, these are more like crab cakes you’d see here in the States. Unexpected? Yes. Pleasantly surprised? YES!!!


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serves: 12

1 can of salmon (or canned tuna)

1/2 pack of firm tofu

2 slices of bread (I used whole wheat)

2 eggs

1/2 cup carrot, chopped

1/2 cup green onion, chopped

1/2 cup red bell pepper, chopped

1 tsp garlic, minced

1 tsp sesame oil

1/4 tsp salt and pepper

Vegetable oil

slice Dipping sauce: soy sauce, a of garlic, splash of vinegar

Nutrition Facts
Salmon Tofu Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 90

  • Total Fat: 3.5 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 49.1 mg
  • Sodium: 200.1 mg
  • Total Carbs: 4.5 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 1.3 g
  • Protein: 10 g

how is this calculated?

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1.  Squeeze out all the water from tofu and salmon. (Very important step!)

2.  Chop all the vegetables and bread.

3.  Mix all the ingredients together in a bowl.

4.  Using an ice cream scooper, scoop the mixture and form tightly into individual patties.

5.  Coat a nonstick pan with a generous amt of vegetable oil (Olive oil does not work very well here. If you want crisp, golden brown cakes, don’t hold back on the oil).

6.  Cook on med-high heat until outside turns golden brown, approx 4-5 min. Flip and fry.

7.  Serve with dipping sauce.

Cooks' note:
The dipping sauce is a perfect complement to the cake. If you want some heat, squirt a generous amount of sriracha! That should do the trick ;).

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