1 c. bulgher
2 c. water
3/4 tsp. salt
1 lb. tofu
2 eggs, beaten
1 1/2 to 2 1/2 c. whole wheat flour
1 med. onion, minced
1 1/2 tsp. basil
1/2 tsp. oregano
3/4 tsp. garlic powder
1/8 tsp. pepper
2 tbsp. Parmesan or 1/4 c. nutritional yeast

Bring salted water to boil, add bulghur, simmer with lid ajar for 10 minutes or so until all water is absorbed. Meanwhile, mash tofu with eggs in large bowl, add remaining ingredients except bulghur and flour and mix well. Mix cooked bulghur with tofu mixture and stir until cool enough to handle. Add enough flour to form patties. They'll be a little sticky.