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 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.