Chesapeake Tempeh Cakes

OK, so I've never actually had a crab cake (and neither has Isa Chandra Moskowitz), so I can't tell how much these are like their inspiration. Regardless, they are delicious! This recipe is from Moskowitz's wonderful cookbook Vegan Brunch that I bought a year ago in San Francisco. I liked these so much that I'm thinking about making them again for dinner tonight!

Cakes:
8 oz. tempeh
1 c. water
1 T. soy sauce
1 T. olive oil
1 bay leaf
3 T. Vegenaise
1 T. whole-grain mustard (she says stone-ground Dijon is fine, which is what I used)
1 T. hot sauce
1 T. red wine vinegar
1/4 c. very finely chopped red bell pepper (not at all local right now, I know!)
3/4 t. ground ginger
1/2 t. dried oregano
1/2 t. salt
Black pepper
1.5 cups panko breadcrumbs, plus more for dredging
1 finely chopped nori sheet or 1 T. kelp granules for fishiness (this is optional and I skipped it)

Remoulade:
(Mix everything together.)
2 T. Vegenaise
1 T. whole-grain or Dijon mustard
1 T. hot sauce
2 t. capers (try not to get too much brine)

Serve with lemon wedges--this is key!

1. Crumble tempeh into a sauce pan in little bits, and add water, soy sauce (I used shoyu), oil, and bay leaf. (She notes that the tempeh won't be fully submerged, and that's fine.) Cover and bring to a boil. Let boil for 12-15 minutes, until most of the water has evaporated. Stir once during boiling.
2. Transfer tempeh to a mixing bowl, remove the bay leaf, and mash with a fork. Cool for about 15 minutes, stirring occasionally. She notes: "Make sure the tempeh is barely warm before you proceed, or the cakes may fall apart when you cook them." Add everything except the bread crumbs and mix well. Add the breadcrumbs (and nori, if using) and use your hands to mix.
3. Heat a thin layer of oil in a skillet over medium heat. Scoop a little less than 1/4 c. batter into your hands and form a ball. (We used a lot of pressure to make the balls so that they wouldn't fall apart.) Flatten into a patty, dredge in the extra panko, and fry for about 4-5 minutes on a side. Done! Drizzle with remoulade. Delish!