Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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