Coarsely chop the tofu and place in a food processor, pulsing until minced but not pureed.
Heat a medium saute pan over high heat. Add 2 tsp. of oil, and wait until it shimmers. Add the celery and scallions and cook until the celery has softened. Allow the vegetables to cool slightly. Mix the tofu and celery mixture in a medium bowl and fold in the garlic powder, nori, Old Bay seasoning, 1/2 c. bread crumbs, and vegan mayonnaise.
Place the remaining 2 c. of bread crumbs in a pie pan or shallow bowl and set aside. Shape a heaping tablespoon of the tofu mixture into a small disk and gently press both sides into the bread crumbs. Using the palm of your hand, gently press the bread crumbs into the cake. Place cakes on wax paper.
Heat a large nonstick saute pan over high heat, add 2 Tbl. oil, and wait until the oil shimmers. Place the tofu crab cakes and cook until brown and crispy on both sides. Transfer to a paper towel to absorb excess oil.