INGREDIENTS

INSTRUCTIONS

Wrap tofu in a kitchen towel or several layers of paper towels. Place on a
cutting board, and weight with an iron skillet or wooden cutting board for
30 to 45 minutes. Meanwhile, saute onion and garlic in oil until onion is
limp and slightly brown on the edges.
Remove towels and place tofu in a large bowl. Mash with a fork and add
onion-garlic mixture. Add chili sauce, worcestershire sauce, soy sauce,
cumin, bread crumbs and hazelnuts if desired; mix well. Place in a food
processor and pulse to form a uniform texture.
Add salt and pepper to taste. Refrigerate for 30 minutes. With wet hands,
shape tofu mixture into 8 to 10 patties and place on a well oiled vegetable
grill.
Handle patties gently; they're delicate. Grill for 3 to 4 minutes on each
side, until browned. Variation:
Instead of grilling, saute burgers in olive oil until lightly browned on
both sides.
Note:  This burger is especially tasty when served with a spicy sauce made
of low-sodium soy sauce mixed with chili sauce or barbecue sauce and topped
with sauteed mushrooms. Per patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0
chol; 359 mg sod; 1 g fiber
GARHOW@HPUBMAA.ESR.HP.COM
(GARRY HOWARD)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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