| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Stedda, Tofu, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Firm tofu* |
| 1 |
T |
Olive oil |
| 1/2 |
c |
Minced green onions |
| 2 |
c |
Finely grated green cabage |
| 1 |
c |
Finely grated carrots |
| 1/2 |
c |
Whole-wheat flour |
| 1/4 |
c |
Nutritional yeast |
| 1 1/2 |
T |
Soy sauce |
| 2 |
t |
Baking powder** |
| 1/2 |
t |
Poultry seasoning |
INSTRUCTIONS
wrapped in clean towel for 10 minutes or more. *many baking sodas
contain aluminum which is to be avoided. 1.Cut tofu in thin slices and
wrap in several thickness of kitchen towel while you prepare other
ingredients. 2.Heat oil in a skillet and add green onions. Saute
briefly, then add cabbage and carrot and saute for 4 to 5 minutes,
until soft. Set aside. Preheat oven to 350 degrees. 3.Cream the tofu
in a food processor. Add the flour, yeast, soy sauce, baking powder,
and poultry seasoning. Process until smooth. Add vegetables and pulse
3 times, just to combine and chop slightly. (This can also be done by
hand.) 4.Spoon 1/3 cup of mixture onto an oiled baking sheet. Flatten
to 1/4 to 1/2 inch patties and shape in neat rounds. Bake for 15
minutes, then turn over and bake an additional 10 minutes. 5.Serve
burgers on buns with Almonnaise, sliced tomato, sliced pickle, and
sprouts. Or serve simply as pancakes with a sweet-and-sour sauce.
~-from The American Vegetarian Cookbook From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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