3/4 lb Firm tofu
4 tsp Olive oil, divided
1/3 cup Minced green onions
1 cup Finely grated carrot
1 cup Finely chopped green cabbage
1 medium Clove garlic, peeled and
Forced through a press
1/2 cup Whole wheat flour
2 tbsp Nutritional yeast
2 tbsp Ketchup
2 tbsp Finely minced parsley
2 tbsp Sesame seeds
4 tsp Taco seasoning mix
1/8 tsp Cayenne pepper
1/4 tsp Salt
Several grindings freshly
Ground black pepper
1/4 cup Wheat germ
4 Hamburger buns, toasted
Assorted condiments
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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.
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