Tofu-Mushroom Burgers

• 1 (12.3-ounce) package firm tofu, cut in half lengthwise
• 1 teaspoon olive oil
• 1 1/2 cups diced onion
• 2 teaspoons dried marjoram
• 1/2 teaspoon dried thyme
• 2 1/2 cups finely chopped mushrooms
• 2 teaspoons Worcestershire sauce
• 1 tablespoon low-sodium soy sauce
• 2 large garlic cloves, minced
• 1 1/2 cups fresh breadcrumbs (about 3 slices bread)
• 1/4 cup dry-roasted cashews, finely ground
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• Cooking spray
• 6 (3-ounce) Kaiser rolls

1. Place tofu on several layers of paper towels; cover with additional towels. Let stand 1 hour; press occasionally. Place in a bowl; mash with a potato masher.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, marjoram, and thyme; saute 5 minutes. Add mushrooms; saute 8 minutes. Add Worcestershire sauce, soy sauce, and garlic; saute 1 minute. Remove from heat; spoon into a bowl. Stir in tofu, breadcrumbs, nuts, Dijon, pepper, and egg. Divide into 6 equal portions; shape each into a 3/4-inch-thick patty. Place pan coated with cooking spray over medium-high heat until hot. Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or until browned. Serve on rolls.

firm tofu, olive oil, onion, marjoram, thyme, mushrooms, worcestershire sauce, soy sauce, garlic, fresh breadcrumbs, cashews, mustard, freshly ground black pepper, egg, cooking spray, kaiser rolls

Taken from www.myrecipes.com/recipe/tofu-mushroom-burgers (may not work)