The best tofu burgers EVER

This recipe is adapted from Moosewood . . . it'll make anyone who says they don't like tofu change their minds. (Well, at least it's made my meat-and-potatoes-kinda-guy Dad actually ask me to make tofu). You can also use the mixture to stuff portabello mushrooms.

Serves 4

1 cake firm tofu
1 tbs vegetable oil
1 cup diced onions
1/2 cup peeled and grated carrots
1/2 cup diced bell peppers
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried dill
1 teaspoon dried sage
1/2 cup chopped walnuts
1/2 cup bread crumbs
2 tablespoons tahini
2 tablespoons light miso
2 tablespoons soy sauce
1 to 2 tablespoons Dijon mustard

Drain the tofu very well. Heat the oil in a frying pan and saute the onions, carrots, peppers, oregano, basil, dill, and sage for about 7 minutes, until the veggie are just tender. Crumble the tofu in a large bowl. Stir in walnuts, bread crumbs, tahini, miso, soy sauce, mustard, and veggies. Mix well.

Preheat oven to 400 degrees and generously oil a baking sheet.

Form the burgers into four patties and place on baking sheet. Bake for about 30 minutes until burgers are firm and browned. Yummy!