Tofu-Mushroom Burgers

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 cups breadcrumbs fresh ( 3 slices bread)
• 1.5 teaspoons dijon mustard 
• 2 teaspoons marjoram dried
• 0.5 teaspoon thyme leaves dried
• 1 large eggs lightly beaten
• 2 large garlic cloves minced
• 1 tablespoon soya sauce low-sodium
• 2.5 cups mushrooms finely chopped
• 1 teaspoon olive oil 
• 1.5 cups onion diced
• 0.3 cup dry-roasted cashews finely
• 18 ounce kaiser rolls 
• 12.3 ounce spicy tofu firm cut in half lengthwise
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• potato masher

Directions

1. Place tofu on several layers of paper towels; cover with additional towels.
2. Let stand 1 hour; press occasionally.
3. Place in a bowl; mash with a potato masher.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add onion, marjoram, and thyme; saut 5 minutes.
6. Add mushrooms; saut 8 minutes.
7. Add Worcestershire sauce, soy sauce, and garlic; saut 1 minute.
8. 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.
9. Place pan coated with cooking spray over medium-high heat until hot.
10. Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or until browned.
11. Serve on rolls.