Tofu Burgers

This recipe has evolved over the years. It is based on a recipe for Happy "Chicken" Burgers from The American Vegetarian by Marylin Diamond, which as far as I know is out of print. It's a shame because it was a book with many great recipes like this one that easily become a staple menu item. If you see a copy second hand somewhere, grab it. It's easy to make, keeps well, and beats the heck out of garden burgers. You can serve them on buns as a burger, you can serve on buns or bread with barbeque saue and onions, you can serve them as a patty with mashed potatos and gravy, you can serve them as you would a moshu pancake with sweet and sour suace. You'll probably come up with your own ides also.

Tofu Burgers

2 cups of very thinly shredded cabbage (avoid any large pieces, and do not use more than 2 cups)
1 cup of grated carrots
1/2 cup of minced green or red onion (the flavor will vary slightly based on which one you use)
1 tsp of minced or pressed garlic
2 tsp of vegetable oil
1/4 cup raw sunflower seeds
1 lb of firm or extra firm tofu
2 tbs of tamari or soy sauce
1/4 cup of flour (whole wheat pastry, all purpose, or brown rice flour)
1/4 cup of nutrional yeast (optional, if ommitting, use an extra few tablespoons of flour)
1 tsp of ground coriander
1/2 tsp of ground cumin
2 tsp of dried tarragon

Wrap the tofu in a clean kitchen towel for about 10 minutes to absorb some of the excess water. Meanwhile heat the oil in a large skillet on med-high. Add onion and stir fry a minute and then add cabbage and carrots. Cook stirring frequently for about 7-10 minutes until the veggies just start to brown slightly. Lower heat to medium. Add garlic and sunflower seeds and cook stirring constantly for another 2-3 minutes. Set asside to cool slightly.

Take tofu and either thoroughly mash to a puree in a bowl with a fork or better yet a pastry cutter (it IS possible and very effective, it's what I did before I had a food processor) , or puree in a food processor. Mix in tamari, flour, nutrional yeast, and seasonings. Fold in the vegtabble mix.

Form into patties of desired size; it's really up to you. I tend to make larger ones if I am not putting them in a sandwhich. Plus with these you can custmoize them to the size of your bread.
Place on a lightly oiled cookie sheet, and flatten slighlty with the back of a spatula. You don't really want them to be thicker than a quarter inch or so or the inside will taste raw. Bake at 350 degrees, for approximately 10-15 minutes per side, depending on how large you are making them. each side should be golden and lightly brown. Cook only the ones you need for your meal and store any leftover mix in an airtight container. Makes 10-12 3 inch diameter burgers.