Tofu-Mushroom Burgers

Ingredients

• 1 (12 1/3 ounce) package firm tofu, cut in half lengthwise

• 1 teaspoon olive oil
• 1 1/2 cups diced onions
• 2 teaspoons dried marjoram
• 1/2 teaspoon dried thyme
• 2 1/2 cups finely chopped mushrooms
• 2 teaspoons worcestershire sauce
• 1 tablespoon low sodium soy sauce
• 2 large garlic cloves, minced
• 1 1/2 cups fresh breadcrumbs (about 3 slices bread)
• 1/4 cup roasted cashews, finely ground
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon fresh ground black pepper
• 1 large egg, lightly beaten
• cooking spray

• 6 (3 ounce)  kaiser rolls

Directions

1. 1

   Place tofu on several layers of paper towels; cover with additional towels. Let stand 1 hour; press occasionally. Place in a bowl; mash with a potato masher.

2. 2

   Heat oil in a large nonstick skillet over medium-high heat. Add onion, marjoram, and thyme; sauté 5 minutes.

3. 3

   Add mushrooms; sauté 8 minutes. Add Worcestershire sauce, soy sauce, and garlic; sauté 1 minute.

4. 4

   Remove from heat; spoon into a bowl. Stir in tofu, breadcrumbs, nuts, Dijon, pepper, and egg.

5. 5

   Divide into 6 equal portions; shape each into a 3/4-inch-thick patty. Place pan coated with cooking spray over medium-high heat until hot.

6. 6

   Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or until browned. Serve on rolls.