Source: dLife

Korean BBQ sauce spices up tofu and garbanzo bean veggie burgers.

Servings

15.5 oz canned garbanzo beans (chickpeas), unsalted , drained and mashed
8 fresh basil leaves , chopped
0.25 cup oat bran
0.25 cup quick cooking rolled oats
1 cup cooked long grain brown rice
14 oz firm tofu
5 tbsp spicy Korean barbeque sauce
0.5 tsp salt
0.5 tsp black pepper
0.75 tsp garlic powder
0.75 tsp ground sage
2 tsp vegetable oil

1 In large bowl, mix mashed garbanzo beans and basil.
2 Add oat bran, quick oats, and rice. Stir well. Mixture should seem a little dry.
3 In separate bowl, squeeze tofu with hands, removing as much water as possible. Drain.
4 Repeat the process until very little water can be extracted.
5 Pour BBQ sauce over tofu, and toss to coat.
6 Stir tofu into garbanzo bean mixture.
7 Season with salt, pepper, garlic powder, and sage. Mix until well blended.
8 In large skillet, heat oil over medium high.
9 Form patties. Cook 5 minutes per side.

Korean BBQ sauce can be found at Asian supermarkets.