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.