Source: www.absoluterecipes.com/vegetarian
Ingredients
440g tofu, firm; drained, rinsed (Use Soya King Hard Tofu)
1 small onion, minced
2 large garlic cloves, minced
1 tablespoon canola oil
2 tablespoons chilli sauce
1 teaspoon Worcestershire sauce, vegetarian
2 teaspoons soy sauce, low-sodium
1/2 teaspoon cumin, ground
1 1/4 cups dry bread crumbs
1/2 cup hazelnuts, ground (optional)
salt and pepper to taste
Directions
Wrap tofu in a kitchen towel or several layers of paper towels. Place
on a cutting board, and weight down with an iron skillet or wooden cutting
board for 30 to 45 minutes
(This will help drain out any excess liquid).
Meanwhile, sauté 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 chilli sauce, Worcestershire sauce, soy sauce,
cumin, breadcrumbs 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, sauté 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 chilli sauce or barbecue sauce and
topped with sautéed mushrooms.
