Tofu and Veggie Burger

Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Standing time and refrigeration time have not been included in times.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 10 5⁄8 ounces firm silken tofu (300 g)
• 1  tablespoon olive oil
• 1  medium  brown onions (150 g or 5.25 oz.) or 1  medium yellow onion, chopped finely (150 g or 5.25 oz.)
• 2  garlic cloves, crushed
• 1⁄4 teaspoon sweet paprika
• 1  teaspoon ground turmeric
• 2  teaspoons ground coriander
• 1  small zucchini, grated coarsely (90 g or 3.2 oz.)
• 2  cups  fresh breadcrumbs (140 g or 4.9 oz)
• 3⁄4 cup  hummus (190 g or 6.7 oz)
• 1⁄4 cup  Greek yogurt (70 g or 2.5 oz)
• 1  loaf  Turkish bread ((430 g or 15 oz)
• 1⁄3 cup of fresh mint, coarsely choppe
• 1⁄2 cup fresh flat-leaf parsley, coarsely chopped
• 1  green onion, sliced thinly
• 30  g  snow pea sprouts, trimmed (1 oz)

Directions

1. Pat tofu dry with absorbent paper. Spread tofu, in single layer, on absorbent-paper-lined tray; cover with more paper, stand 20 minutes.
2. Meanwhile, heat oil in medium frying pan; cook brown onion and garlic, stirring, until onion softens.
3. Add spices; cook, stirring until fragrant.
4. Combine onion mixture in large bowl with tofu, zucchini and breadcrumbs; shape into four patties.
5. Cover; referigerate 30 minutes.
6. Meanwhile, combine hummus and yogurt in small bowl.
7. Cut bread into four pieces. Split each piece in half horizontally; toast cut sides in heated oiled grill pan.
8. Cook patties in same oiled grill pan until browned both sides and hot.
9. Spread bread with hummus mixture; sandwich combined mint, parsley and green onion, patties and sprouts between bread pieces.