TOFU BURGERS #2

      Title: TOFU BURGERS #2
  Categories: Vegetables, August
       Yield: 8 Servings
  
      14 oz Tofu, firm; drained; rinsed
       1 sm Onion; minced
       2 lg Garlic cloves; minced
       1 tb Canola oil
       2 tb Chili sauce
       1 ts Worcestershire sauce; -veget
       2 ts Soy sauce; low-sodium
     1/2 ts Cumin; ground
   1 1/4 c  Bread crumbs, dry; or
     3/4 c  Bread crumbs; dry and
     1/2 c  Hazelnuts; ground
            Salt and pepper to taste
  
   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 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 bo sides. Note: This
   burger is especially tasty when served with a spicy sauce made
   low-sodium soy sauce mixed with chili sauce or barbecue sauce and
   topped wi sauteed mushrooms. Per patty: 158 ca;; 9 g prot; 6 g fat;
   16 g carb; 0 chol 1 g fiber
   
   From: garhow@hpubmaa.esr.HP.COM (Garry Howard).  rfvc Digest V94 Issue
   #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
   TXFT40A@Prodigy.com
[ add our full cookbook to your website ] [ Search The Cookbook ]