Lentil Tofu Burgers
|Lentils||1 Cup (16 tbs), picked over, rinsed, and drained|
|Firm tofu||6 Ounce, cubed|
|Garlic||1 Clove (5 gm), minced|
|Fat-free egg substitute||2 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
1 Bring a large pot of water to a boil. Add the lentils, reduce the heat, and cook until they are tender but still hold their shape, about 25 minutes. Drain.
2 Put the lentils and the remaining ingredients in a food processor and pulse until it forms a salsa-like, chunky puree. Shape the mixture into 6 (4-inch) patties.
3 Spray a large nonstick skillet with canola nonstick spray and set over medium heat. Add the patties and cook until browned and firm, about 3 minutes on each side.