| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Sandwich, Vegetarian, Main dish | 4 | Burgers |
INGREDIENTS
| 3/4 | lb | Firm tofu |
| 4 | ts | Olive oil, divided |
| 1/3 | c | Minced green onions |
| 1 | c | Finely grated carrot |
| 1 | c | Finely chopped green cabbage |
| 1 | md | Clove garlic, peeled and |
| Forced through a press | ||
| 1/2 | c | Whole wheat flour |
| 2 | tb | Nutritional yeast |
| 2 | tb | Ketchup |
| 2 | tb | Finely minced parsley |
| 2 | tb | Sesame seeds |
| 4 | ts | Taco seasoning mix |
| 1/8 | ts | Cayenne pepper |
| 1/4 | ts | Salt |
| Several grindings freshly | ||
| Ground black pepper | ||
| 1/4 | c | Wheat germ |
| 4 | Hamburger buns, toasted | |
| Assorted condiments |
INSTRUCTIONS
1. Drain the tofu and slice thinly. Place on a paper towel-lined baking sheet and a couple of cans to weight down. Let drain for 45 minutes. 2. In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion, carrot, cabbage and garlic; saute 5 minutes. Cool slightly. 3. Process the drained tofu in a food processor until creamy. Add the flour, yeast, ketchup, parsley, sesame seeds, taco seasoning, cayenne, salt and pepper; process until smooth. Add the vegetables and process until the vegetables are finely chopped and incorporated. 4. Form the mixture into 4 patties and dredge in wheat germ. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add the burgers and cook 5 minutes. Turn and add another teaspoon oil; continue cooking 4 minutes, or until heated through. (Serve on toasted buns with condiments.) Note: Nutritional yeast can be found in health food stores. If unavailable substitute 2 tablespoons wheat germ. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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