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Veggie Burgers

 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, crushed
 1/2 c whole wheat flour
 2 tbls nutritional yeast
 2 tbls ketchup
 2 tbls finely minced parsley
 2 tbls sesame seeds
 4 tsp taco seasoning mix
 1/8 tsp cayenne pepper
 1/4 tsp salt
 freshly ground black pepper to taste
 1/4 c wheat germ
 4 hamburger buns, toasted

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. In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion, carrot, cabbage and garlic and 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 and 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 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.

recipe courtesy of Recipe Source

 

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