---------- Recipe via Meal-Master (tm) v8.02
       Title: Tofu Burgers #2
  Categories: Vegan
       Yield: 8 servings
      14 oz Tofu, firm; drained
       1 sm Onion -- minced
       2 lg Garlic cloves -- minced
       1 tb Canola oil
       2 tb Chili sauce
       1 ts Worcestershire sauce
       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 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; 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 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