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Name: Tofu Burgers #3
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 14 oz Tofu; firm, drained, rinsed; 2 tb Chili sauce; 2 ts Soy sauce; low-sodium; 1 tb Canola oil; 1/2 c Hazelnuts; ground; 1 1/4 c Bread crumbs; dry, -or-; 2 Cloves (large) garlic;; 1 ts Worcestershire sauce;; 1 (small) onion; minced; 1/2 ts Cumin; 3/4 c Bread crumbs; dry -and-; salt and pepper to taste

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INGREDIENTS

14 oz Tofu; firm, drained, rinsed
2 tb Chili sauce
2 ts Soy sauce; low-sodium
1 tb Canola oil
1/2 c Hazelnuts; ground
1 1/4 c Bread crumbs; dry, -or-
2 Cloves (large) garlic;
1 ts Worcestershire sauce;
1 (small) onion; minced
1/2 ts Cumin
3/4 c Bread crumbs; dry -and-
salt and pepper ; to taste

Servings

INSTRUCTIONS

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 30 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; theyre 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 both sides. Note: This burger is especially tasty when served with a spicy sauce made of low-sodium soy sauce mixed with chili sauce or barbecue sauce and topped with sauteed mushrooms. Per patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0 chol; 359 mg sod; 1 g fiber GARHOW@HPUBMAA.ESR.HP.COM (GARRY HOWARD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Tofu Burgers #3

14 oz Tofu; firm, drained, rinsed
2 tb Chili sauce
2 ts Soy sauce; low-sodium
1 tb Canola oil
1/2 c Hazelnuts; ground
1 1/4 c Bread crumbs; dry, -or-
2 Cloves (large) garlic;
1 ts Worcestershire sauce;
1 (small) onion; minced
1/2 ts Cumin
3/4 c Bread crumbs; dry -and-
 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  30 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; theyre 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  both sides.     Note:  This burger is especially tasty when served with a spicy sauce made  of low-sodium soy sauce mixed with chili sauce or barbecue sauce and topped  with sauteed mushrooms. Per patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0  chol; 359 mg sod; 1 g fiber    GARHOW@HPUBMAA.ESR.HP.COM    (GARRY HOWARD)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 8 Servings

Calories: 17
Calories from Fat: 16 (94%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 27.5mg		1 %
Potassium 29.2mg		1 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
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Calories per serving: 17

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