Categories: Vegetables, August 
      Yield: 8 servings 
  
     14 oz Tofu, firm; drained; rinsed 
      1 sm Onion; minced 
      2 lg Garlic cloves; minced 
      1 tb Canola oil 
      2 tb Chili sauce 
      1 ts Worcestershire sauce; -veget 
      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 
  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 bo sides. Note: This burger 
  is especially tasty when served with a spicy sauce made low-sodium soy 
  sauce mixed with chili sauce or barbecue sauce and topped wi sauteed 
  mushrooms. Per patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0 chol 1 g 
  fiber 
   
  From: garhow@hpubmaa.esr.HP.COM (Garry Howard).  rfvc Digest V94 Issue 
  #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com