3/4 lb Firm tofu

4 ts Olive oil, divided

1/3 c Minced green onions

1 c Finely grated carrot

1 c Finely chopped green cabbage

1 md Clove garlic, peeled and

Forced through a press 1/2 c Whole wheat flour

2 tb Nutritional yeast

2 tb Ketchup

2 tb Finely minced parsley

2 tb Sesame seeds

4 ts Taco seasoning mix

1/8 ts Cayenne pepper

1/4 ts Salt

Several grindings freshly Ground black pepper 1/4 c Wheat germ

4 Hamburger buns, toasted

Assorted condiments 1. Drain the tofu and slice thinly. Place on a paper towel-lined baking

sheet and a couple of cans to weight down. Let drain for 45 minutes. 2. In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the

onion, carrot, cabbage and garlic; saute 5 minutes. Cool slightly. 3. Process the drained tofu in a food processor until creamy. Add the

flour, yeast, ketchup, parsley, sesame seeds, taco seasoning, cayenne, salt and pepper; process until smooth. Add the vegetables and process until the vegetables are finely chopped and incorporated. 4. Form the mixture into 4 patties and dredge in wheat germ. Heat 1

teaspoon oil in a large nonstick skillet over medium heat. Add the burgers and cook 5 minutes. Turn and add another teaspoon oil; continue cooking 4 minutes, or until heated through. (Serve on toasted buns with condiments.) Note: Nutritional yeast can be found in health food stores. If unavailable substitute 2 tablespoons wheat germ.