Drain, rinse, and soak the jackfruit in cold
water while you prep, to remove as much of the brine flavor as possible. Wrap
tofu in a towel to draw out moisture. Chop the onion in the processor by
turning the machine on and dropping chunks of onion through the chute. Scrape
into a bowl. Add the jackfruit and pulse to break up into fishy chunks, don't
puree. Transfer to the bowl with the onions.
Put the tofu, nori, nutritional yeast, old bay,
garlic, soy sauce, Dijon and turmeric in the processor and pulse to finely
crumble the tofu, don't puree. Add to the jackfruit with the oats and stir
well, mix with your hands to make a mixture that holds together.
Refrigerate for 30 minutes. Line a sheet pan with parchment.
Spray with oil if desired. Preheat the oven to 375 F.
Scoop 1/4 cup portions of the jackfruit mixture and place
each in panko and gently press in the coating. Place on pan, bake for
20 minutes, carefully flip the cakes and bake for 20 more. Cool on a rack or serve hot.