| 1 | Drain and press the tofu to remove as much water as possible. Reserve. |
| 2 | Preheat your oven to 350*. |
| 3 | Finely grate the cabbage, carrots and mince the scallions. Seed and mince the chili. |
| 4 | In a large frying pan, heat the oil over medium heat and cook the vegetables until soft, about 5 minutes. (They should shrink down quite a bit). |
| 5 | In a blender or food processor, mix the tofu until creamy. Add the flour, soy sauce, seasoning and baking powder. Process until smooth. |
| 6 | Add the cooked vegetables and blend until the vegetables are slight chopped. |
| 7 | Spoon 1/2 cup of tofu mixture onto an oiled baking sheet. Making neat, flat patties. |
| 8 | Bake for 15 minutes, flip them over and bake for another 10 minutes. |
| 9 | Serve these wonderful "garden burgers" up on buns, or with brown rice. |
