1 c. firm tofu
1 tbsp. olive oil
1/2 c. minced green onions
2 c. finely grated cabbage
1 c. finely grated carrots
1/2 c. whole wheat flour
1/4 c. nutritional yeast (optional)
1 1/2 tbsp. soy sauce
2 tsp. baking powder
1/2 tsp. poultry seasoning

1. Cut tofu in thin slices and wrap in several thicknesses of kitchen towel while you prepare other ingredients.

2. Heat oil in skillet and add green onions. Saute briefly, then add cabbage and carrot and saute for 4 to 5 minutes until soft. Set aside. Preheat oven to 350 degrees.

3. Cream the tofu in a food processor. Add the flour, yeast, soy sauce, baking powder, and poultry seasoning. Process until smooth. Add vegetables and pulse 3 times, just to combine and chop slightly.

4. Spoon 1/3 cup mixture in dollops onto an oiled baking sheet. Flatten to 1/4 to 1/2 inch patties and shape into rounds. Bake for 15 minutes, then turn over and bake an additional 10 minutes.

5. Serve on buns with favorite toppings.