Barbecued Tofu-Potato Burgers

In a large bowl, combine tofu, bread crumbs, potato, onion and garlic powders, and salt. Mix well to combine. Shape the mixture into 4 patties and set aside.

In a small bowl, combine tomato sauce, molasses, honey, vinegar, and chili powder. Whisk until blended. Brush the mixture over both sides of the patties. Transfer the patties to a baking sheet coated with cooking spray, and refrigerate 20 minutes.

Preheat oven to 400° F.

Bake tofu burgers for 25 minutes, until browned on the outside and cooked through. Meanwhile, transfer remaining barbecue sauce to a small saucepan. Set over medium-high heat. Bring the sauce to a boil, reduce heat and simmer 10 minutes, until the mixture thickens and reduces to approximately 1/4 cup. Arrange tofu burgers on the buns, and spoon barbecue sauce over top.

Nutrient note: Because they are high in phytochemicals (phytoestrogens and phytosterols), these soy-based burgers can help prevent heart disease and cancer. The grated potato adds potassium and B vitamins to this meal.

Tip: You can substitute prepared tempeh patties for the tofu-potato mixture. Tempeh is a chunky, tender cake made from whole soybeans, grains (usually rice or millet), and a "starter" that ferments the mixture for up to 24 hours. The result is a rich, chewy cake with a smoky, nutty flavor. The patties can be found in the frozen-food section of most supermarkets.