- 3/4 lb. firm tofu
- 4 tsp. olive oil - divided
- 1/3 c. minced green onions
- 1 c. finely grated carrot
- 1 c. finely chopped green cabbage
- 1 clove garlic - peeled and forced through a press
- 1/2 c. 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 c. wheat germ
- 4 hamburger buns - toasted
- Assorted condiments
Drain the tofu and slice thinly. Place on a paper towel-lined baking sheet and a couple of cans to weight down. Let it drain for 45 minutes.
In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion, carrot, cabbage and garlic; sauté 5 minutes. Cool slightly.
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.
Form the mixture into 4 patties and dredge in wheat germ. Heat a teaspoon of oil in a large nonstick skillet over medium heat. Add the burgers and cook for 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.
- Yields: 4 patties
- Preparation Time: about an hour and 15 minutes