Yield: 4 servings
|1 cup||Firm tofu*|
|1 tablespoon||Olive oil|
|½ cup||Minced green onions|
|2 cups||Finely grated green cabage|
|1 cup||Finely grated carrots|
|½ cup||Whole-wheat flour|
|¼ cup||Nutritional yeast|
|1½ tablespoon||Soy sauce|
|2 teaspoons||Baking powder**|
|½ teaspoon||Poultry seasoning|
*wrapped in clean towel for 10 minutes or more. **many baking sodas contain aluminum which is to be avoided. 1.Cut tofu in thin slices and wrap in several thickness of kitchen towel while you prepare other ingredients. 2.Heat oil in a skillet and add green onions.
Saute briefly, then add cabbage and carrot and saute for 4 to 5 minutes, until soft. Set aside. Preheat oven to 350 degrees. 3.Cream the tofu in a food processor. Add the flour, yeast, soy sauce, baking powder, and poultry seasoning. Process until smooth. Add vegetables and pulse 3 times, just to combine and chop slightly. (This can also be done by hand.) 4.Spoon ⅓ cup of mixture onto an oiled baking sheet. Flatten to ¼ to ½ inch patties and shape in neat rounds.
Bake for 15 minutes, then turn over and bake an additional 10 minutes. 5.Serve burgers on buns with Almonnaise, sliced tomato, sliced pickle, and sprouts. Or serve simply as pancakes with a sweet-and-sour sauce.
~-from The American Vegetarian Cookbook