Tofu Cabbage Burgers

Tofu Cabbage Burgers

These are nice and firm. They do not freeze well.

1 package of firm or extra-firm (not silken) tofu, drained and squeezed a little
1 tsp olive oil (or splash of water for oil-free)
1 small onion, chopped (about 1/2 cup)
2 cups finely grated or chopped green cabbage
1 cup finely grated or chopped carrots
(I just use the food processor S blade until the previous 2 ingredients are in
little bitty bits).
1/2 cup whole wheat flour
1/4 cup nutritional yeast
1 Tbs soy sauce
2 tsp baking powder
1 tsp poultry seasoning

Oven: 350 °
Baking time: 25 minutes

Heat the oil in a large frying pan and sauté the onion, carrots and cabbage until soft and reduced in size. Leave to cool while you cream the tofu in a food processor. Add remaining ingredients to the tofu and process til combined. Add cooled vegetable mixed and pulse til combined or fold together by hand.

Drop by burger-sized dollops onto an oiled or parchment covered baking sheet. Smooth the patties artfully. Bake for 15 minutes, then flip each burger and bake for 10 more minutes. Serve warm or chilled. I like them as a side to salads.