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.
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